At 66, Jean-Georges Vongerichten sells 60 orders a day of this supermoist Hong Kong-style chicken. One of the reasons it's so good is that the chicken is fried whole in a wok, yet it doesn't taste remotely oily. The other reason is that the chicken is rubbed with aromatic five-spice powder and salt four hours before being basted with a vinegar and brown sugar syrup, then marinated overnight; plan accordingly.Plus: More Chicken Recipes and Tips
This dish marries well with beer or a wide variety of wines—red, white or sparkling. Either a complex, lively, dry beer like Orval Trappist Ale from Belgium or a fruity, pepper red from France's southern Rhône Valley will complement the chicken and spicy seasoning here. Consider a Grenache-dominated Gigondas.