Spicy Chicken
Serves 1
Directions
- 1Cut boneless chicken legs into 2-3 cm wide strips, then cut into 2-3 cm pieces, and place in a bowl.
- 2Add salt, cooking wine, white pepper powder and soy sauce, and grasp evenly till the seasoning is absorbed.
- 3Add corn starch and cooking oil, then mix well and marinate for 15 minutes and set aside.
- 4Slice ginger and garlic, pat down green onion and cut short and wash dried chili slice and drain.
- 5Heat up oil to 160 degrees Celsius on med-high heat, add the chicken in two batches and fry till the surface solidifies.
- 6Fry until golden, about 6 minutes, then take out.
- 7Increase the oil temperature to about 180 degrees Celsius and second fry for about 2 minutes until golden brown, then take out and set aside.
- 8Leave 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.
- 9Add dried chili slice, turn to medium heat and stir fry till aromatics.
- 10Put back chicken meat, add sugar and soy sauce then stir fry evenly and quickly.
- 11Add 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
- 0.25 tsp salt
- 1 tbsp cooking wine
- 0.125 tsp white pepper powder
- 1.5 tbsp soy sauce
- 2 tbsp corn starch
- 2 tbsp cooking oil
- 15 g ginger
- 6 cloves garlic
- 2 stalks green onion
- 100 g dried chilli slice
- as desired amount oil ( for fry )
- 1 tbsp Sichuan peppercorn
- 1 tbsp Sichuan green peppercorn
- 0.5 tbsp sugar
- 1 tsp green vine pepper oil
- 1 tsp sesame oil
- 1 tbsp roasted sesame seeds
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