Spicy Chicken

Serves 1
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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. 2Add salt, cooking wine, white pepper powder and soy sauce, and grasp evenly till the seasoning is absorbed.
  3. 3Add corn starch and cooking oil, then mix well and marinate for 15 minutes and set aside.
  4. 4Slice ginger and garlic, pat down green onion and cut short and wash dried chili slice and drain.
  5. 5Heat up oil to 160 degrees Celsius on med-high heat, add the chicken in two batches and fry till the surface solidifies.
  6. 6Fry until golden, about 6 minutes, then take out.
  7. 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.
  8. 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.
  9. 9Add dried chili slice, turn to medium heat and stir fry till aromatics.
  10. 10Put back chicken meat, add sugar and soy sauce then stir fry evenly and quickly.
  11. 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