Posted January 12, 2011 by Jennifer Lam in Chinese

Shandong Chicken (Twice-cooked Chicken with Black Vinegar Dressing)

This year, I’ll be embracing my cultural roots. Since moving out of home, I’ve been craving a lot of different Asian dishes. Some are my parents’ specialty and others are simply dishes I’ve become obsessed with ordering. I’m hoping to gain greater appreciation and knowledge of Chinese and Vietnamese cooking techniques and recipes.

A few friends were coming over for dinner the other night so I thought I’d give a go at cooking one of my favourite chicken dishes, Shandong chicken (山東燒雞) or sometimes spelt as Shantung chicken.
Shandong province is located on the eastern coast of the People’s Republic of China and is one of the leading regions for vinegar production in China.

black vinegar dressing for shandong chicken

Chinese black vinegars are rich and complex with a malty flavour. It is an aged product made from rice, wheat, millet, sorghum, or a combination thereof and may contain added sugar, spices, or caramel color. The resulting black vinegar will vary from province to province, brand to brand, and works well in stir-fries, braises and marinades.

deep-fried crispy skin chicken, shandong style

Shandong cuisine is characterised by quick frying, stir-frying, braising, and deep frying, with an emphasis on aroma, freshness, crispness and tenderness. Its dishes are often clean and non-greasy but pungent as shallots and garlic are common ingredients for seasoning.

Shandong chicken is basically crispy skin chicken that has been twice cooked (boiled then deep-fried) and served in a classic Shandong dressing of black vinegar, chilli, soy sauce and coriander.

home cooked shandong chicken

Shandong Chicken (Twice-cooked Chicken with Black Vinegar Dressing)
Serves 4

468 calories
8 g
130 g
29 g
44 g
4 g
244 g
365 g
3 g
0 g
23 g

Nutrition Facts
Serving Size


Amount Per Serving
Calories 468
Calories from Fat 254

% Daily Value *

Total Fat 29g

Saturated Fat 4g

Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 130mg

Sodium 365mg

Total Carbohydrates 8g

Dietary Fiber 2g

Sugars 3g
Protein 44g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 4 chicken Maryland pieces
  2. 1 onion, quartered
  3. 1 carrot, quartered
  4. 5 whole black peppercorns
  5. vegetable oil, for deep-frying
  6. 2 spring onions, thinly sliced
  7. Black vinegar dressing
  8. 3 tbsp black vinegar
  9. 4 tbsp vegetable oil
  10. 1 tbsp soy sauce
  11. 1 small red chilli, chopped
  12. 2 tbsp chopped coriander leaves
  1. Put the chicken pieces in a large saucepan with the onion, carrot and peppercorns. Pour in enough water to cover the chicken by 2.5cm and bring slowly to the boil.
  2. Once boiling, reduce the heat and simmer for about 6 minutes. Remove from the heat and set aside to cool completely in the liquid (the chicken will continue to cook during this time).
  3. boiling chicken
  4. Drain the chicken, pat dry and hang in an airy place to dry thoroughly. To ensure a crispy skin texture, the chicken needs to be completely dry.
  5. hanging up chicken to air dry
  6. To make the dressing, whisk together the vinegar, oil, soy sauce, chilli and coriander.
  7. Half-fill a heavy-based pan or wok with oil and heat to 190°C, or until a cube of bread dropped into the oil browns in 10 seconds. Cook the chicken pieces, skin-down first for 5 minutes or until golden and crisp. Turn and fry the other side for another 5 minutes.
  8. deep frying chicken
  9. crispy skin chicken deep-fried
  10. Drain well and chop into bite-sized pieces. Arrange on serving plate then pour the dressing over the chicken, scatter the spring onion over the top and serve.
  11. Serving suggestion – with steamed bok choy and rice.
Adapted from Wok It





Adapted from Wok It
I Ate My Way Through https://iatemywaythrough.com/

The results were marvelous – restaurant quality home cooking! The chicken was so crispy and tender and the dressing was super tasty.

twice cooked chicken with black vinegar dressing

Served with blanched bok choy and rice, it was well enjoyed by all 🙂

shandong chicken with steamed bok choy and rice

friends over for dinner, enjoying my shandong chicken

Jennifer Lam

Jennifer is the founder of I Ate My Way Through. Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. These days, you'll most likely find Jen blogging about slow & intentional living On The Slow Lane and sharing what she knows now about mindful parenting and play-based learning at Mama's Got This.