• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Deep-Fried Chicken Halves

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Spring chicken
  • 4 sl Fresh ginger root
  • 3 tb Sherry
  • 2 tb Soy sauce
  • 1/2 ts Sugar
  • Oil for deep-frying


1. Wipe chicken with a damp cloth. Split bird in two with a cleaver and
place both halves side by side in a large, shallow platter.

2. Crush ginger root; then combine with sherry, soy sauce and sugar. Pour
over chicken halves and let stand 1 to 2 hours, turning occasionally.

3. Drain chicken, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.

4. Using either a colander or long-handled Chinese strainer, suspend one
chicken-half over pot. With a soup ladle, baste constantly with hot oil
until evenly browned (about 7 minutes). Turn over and brown other side;
then drain on paper toweling. Keep warm.

5. Deep-fry second chicken-half in the same manner.

6. With a cleaver, chop each half, bones and all, in 2-inch sections and

NOTE: This kind of frying splatters, so wear a smock or other cover-up.

1. For the ginger root, substitute 2 scallion stalks, minced; or 1 medium
onion, chopped.

2. For the mixture in step 2, substitute 2 tablespoons sherry, 1/2 teaspoon
Five Spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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