Deep Fried whole chicken in an Asian Vinaigrette

Deep Fried whole Chicken with an Asian Vinaigrette Image © 2008 John Hay

Recipe: Deep Fried Chicken in an Asian Vinaigrette

Summary: Crispy chicken in a tangy asian vinaigrette


  1. 1½ kg (3 lb) chicken
  2. 2 scallions, finely chopped
  3. 2½ cm (1 inch) knob of ginger, finely grated
  4. 1 tablespoon mirin
  5. 1 tablespoon light soy sauce
  6. 1 teaspoon salt
  7. 5 litres (5 quarts) peanut oil
  8. Asian vinaigrette – 3 scallions, finely chopped
  9. 2½ cm (1 inch) knob of ginger, finely grated
  10. 3 tablespoons light soy sauce
  11. 2 tablespoons chicken stock
  12. 1 tablespoon sesame oil
  13. ½ tablespoon hot chilli oil
  14. 2 tablespoons rice vinegar
  15. 2 tablespoons sugar


  1. Put the chicken into a large bowl or pan. Mix the rest of the ingredients (2,3,4,5 and 6) except the peanut oil into a marinade and pour over the chicken and inside its cavity. Allow to stand for 1 hour.
  2. Heat the peanut oil to 180ºC–190ºC (350°F–375°F) in a deep fryer or large heavy pot.
  3. Immerse the chicken whole and fry until crisp and brown. This will take around 25–30 minutes.
  4. While the chicken is cooking, make the vinaigrette Mix all the vinaigrette ingredients together in a bowl. Be sure to mix thoroughly so that the sugar dissolves.
  5. Chop the chicken into bite-sized pieces and place in bowl. Pour the vinaigrette over the chicken and toss. Serve on a plate with steamed rice and cucumber slices.

Quick Notes

If you do deep fry, be sure you do so in a very large pot, you don’t want the oil bubbling over when you immerse the chicken.


For a quick version, toss a rotisserie chicken in the vinaigrette.

Cooking time (duration): 60

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Chinese

Microformatting by hRecipe.


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