Slow Cooker Crispy Chinese Shredded Chicken
8 hrs, or 2 hrs stovetopServes 10
Whole chicken braised in soy, ginger and vinegar until tender, then shredded and pan-fried until crispy.
| prepCrush garlic cloves (do not mince) | ||||
| prepCoarsely chop ginger (no need to peel) | ||||
| 3–4 lb / 1.5–2 kg whole chicken, skin on | Braise chicken, slow cooker method: 8 hrs on low | Or braise stovetop: bring to boil, simmer 1.5–2 hrs until tender | Remove chicken, shred with hands or forks, including skin | Heat 1 tbsp oil over high heat, fry chicken in batches 1.5 min per batch until crispy, do not flip |
| 600 ml Chinese cooking wine (or sherry) | ||||
| 150 g brown sugar (or white sugar) | ||||
| 60 ml black vinegar (or malt or white vinegar; not balsamic) | ||||
| 300 ml light soy sauce (or 180 ml ordinary soy sauce + 120 ml water + 1 tsp salt) | ||||
| 3 tbsp coarsely chopped ginger, unpeeled | ||||
| 4 garlic cloves, crushed | ||||
| 3 tbsp cooking oil, divided (vegetable, peanut or canola) | ||||
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