Spicy Chicken

Serves 1
youtube.com

Directions

  1. 1Cut boneless chicken legs into 2-3 cm wide strips, then cut into 2-3 cm pieces, and place in a bowl.
  2. 2Cut boneless chicken legs into 2-3 cm wide strips, then cut into 2-3 cm pieces, and place in a bowl.
  3. 3Cut boneless chicken legs into 2-3 cm wide strips, then cut into 2-3 cm pieces, and place in a bowl.
  4. 4Add salt, cooking wine, white pepper powder and soy sauce, and grasp evenly till the seasoning is absorbed.
  5. 5Add salt, cooking wine, white pepper powder and soy sauce, and grasp evenly till the seasoning is absorbed.
  6. 6Add salt, cooking wine, white pepper powder and soy sauce, and grasp evenly till the seasoning is absorbed.
  7. 7Add corn starch and cooking oil, then mix well and marinate for 15 minutes and set aside.
  8. 8Add corn starch and cooking oil, then mix well and marinate for 15 minutes and set aside.
  9. 9Add corn starch and cooking oil, then mix well and marinate for 15 minutes and set aside.
  10. 10Slice ginger and garlic, pat down green onion and cut short and wash dried chili slice and drain.
  11. 11Slice ginger and garlic, pat down green onion and cut short and wash dried chili slice and drain.
  12. 12Slice ginger and garlic, pat down green onion and cut short and wash dried chili slice and drain.
  13. 13Heat up oil to 160 degrees Celsius on med-high heat, add the chicken in two batches and fry till the surface solidifies.
  14. 14Heat up oil to 160 degrees Celsius on med-high heat, add the chicken in two batches and fry till the surface solidifies.
  15. 15Heat up oil to 160 degrees Celsius on med-high heat, add the chicken in two batches and fry till the surface solidifies.
  16. 16Fry until golden, about 6 minutes, then take out.
  17. 17Fry until golden, about 6 minutes, then take out.
  18. 18Fry until golden, about 6 minutes, then take out.
  19. 19Increase the oil temperature to about 180 degrees Celsius and second fry for about 2 minutes until golden brown, then take out and set aside.
  20. 20Increase the oil temperature to about 180 degrees Celsius and second fry for about 2 minutes until golden brown, then take out and set aside.
  21. 21Increase the oil temperature to about 180 degrees Celsius and second fry for about 2 minutes until golden brown, then take out and set aside.
  22. 22Leave 1 tbsp oil in wok, med-low heat, add Sichuan peppercorn, Sichuan green peppercorn, ginger, garlic, and white part of green onion and fry till aromatic.
  23. 23Leave 1 tbsp oil in wok, med-low heat, add Sichuan peppercorn, Sichuan green peppercorn, ginger, garlic, and white part of green onion and fry till aromatic.
  24. 24Leave 1 tbsp oil in wok, med-low heat, add Sichuan peppercorn, Sichuan green peppercorn, ginger, garlic, and white part of green onion and fry till aromatic.
  25. 25Add dried chili slice, turn to medium heat and stir fry till aromatics.
  26. 26Add dried chili slice, turn to medium heat and stir fry till aromatics.
  27. 27Add dried chili slice, turn to medium heat and stir fry till aromatics.
  28. 28Put back chicken meat, add sugar and soy sauce then stir fry evenly and quickly.
  29. 29Put back chicken meat, add sugar and soy sauce then stir fry evenly and quickly.
  30. 30Put back chicken meat, add sugar and soy sauce then stir fry evenly and quickly.
  31. 31Add green part of green onion, green vine pepper oil, sesame oil and roasted sesame seeds then stir fry evenly and ready to serve.
  32. 32Add green part of green onion, green vine pepper oil, sesame oil and roasted sesame seeds then stir fry evenly and ready to serve.
  33. 33Add green part of green onion, green vine pepper oil, sesame oil and roasted sesame seeds then stir fry evenly and ready to serve.

Ingredients

  • 730 g boneless chicken legs
  • 730 g boneless chicken legs
  • 730 g boneless chicken legs
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 tbsp cooking wine
  • 1 tbsp cooking wine
  • 1 tbsp cooking wine
  • 0.125 tsp white pepper powder
  • 0.125 tsp white pepper powder
  • 0.125 tsp white pepper powder
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 15 g ginger
  • 15 g ginger
  • 15 g ginger
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 stalks green onion
  • 2 stalks green onion
  • 2 stalks green onion
  • 100 g dried chilli slice
  • 100 g dried chilli slice
  • 100 g dried chilli slice
  • as desired amount oil ( for fry )
  • as desired amount oil ( for fry )
  • as desired amount oil ( for fry )
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp Sichuan green peppercorn
  • 1 tbsp Sichuan green peppercorn
  • 1 tbsp Sichuan green peppercorn
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 1 tsp green vine pepper oil
  • 1 tsp green vine pepper oil
  • 1 tsp green vine pepper oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tbsp roasted sesame seeds
  • 1 tbsp roasted sesame seeds
  • 1 tbsp roasted sesame seeds