“脆皮鸡”是粤菜中较为常见的一道鸡肴，它是采用脆炸的方法烹制成菜的。所谓脆炸，一般可分为着衣炸和非着衣炸两类。一是将原料码味后，再挂上脆皮糊或拍匀干淀粉，然后炸制成菜。制作时一般要炸两次：第一次炸透定形，第二次用热油冲炸至表皮香脆。（这是着衣炸制法）；二 “Crispy chicken” is a more common chicken dish in Cantonese cuisine. It is prepared in a crisp fried way. The so-called crisp fried, generally can be divided into two types of clothing fried and non-clothing fried. First, the yards after the material code, and then hung crispy paste or dry evenly starch, and then fried into a dish. The production is generally fried twice: the first blow through the shape, the second time with a hot oil to crisp crust skin. (This is the dress fried method); two