Chinese-style cutting is the cutting of a whole chicken into smaller, serving-size pieces of bone-in chicken. You can use this style of cutting for any Asian dish or other recipe that calls for chicken cut into serving-size pieces.
These pieces should be smaller than chicken pieces generally are cut. A cleaver is the best utensil for the job, although poultry shears or a sharp knife also may be used.
Cut completely through the chicken to make two pieces.
1. Place the chicken, breast-side up, on a heavy cutting board. Cut the chicken in half lengthwise, cutting slightly to one side of the breastbone and backbone.
Remove the backbone with kitchen shears.
2. Remove and discard the backbone entirely.
Pull each leg up slightly from the breast section
3. Pull each leg up slightly from the breast section; cut through the ball and socket joint to remove each leg. Cut through the knee joint of each leg to separate it into a drumstick and a thigh.
Pull each wing away from the breast section.
4. Pull wing away from the breast to make an even cut through the joint of the chicken. Sharp kitchen shears also can cut through the joints of the chicken easily.
This technique results in 22 small, serving-size pieces.
5. Cut each drumstick, thigh, and breast piece crosswise into three pieces, cutting completely through the bones. Cut each wing into two pieces. This technique will result in 22 small, serving size pieces.
Video – Chopping chickens the Chinese way at School of Wok