What is Shandong Chicken?
Often referred to as Shantung Chicken, this Chinese dish is not actually a product of the Shandong region of China at all, rather a Cantonese creation that uses influences, like black vinegar, common to Shandong cuisine.
for this dish, typically the whole chicken is poached and then hung to dry, then deep fried to crispen the skin. This is a lengthy and slightly dangerous process (deep frying a whole chicken is not fun).
My recipe for Shandong Chicken makes things even simpler, by roasting the bird instead. An acceptable and far easier alternative that achieves the same crispy skin! In fact, many Chinese families will even skip this stage and simply buy a supermarket rotisserie chicken – leaving them only one task, to whip together the simple Shandong sauce!