https://www.copymethat.com/r/9yx7cs8hb/sichuan-spicy-chicken-with-edible-crispy/
137117704
dMbs1UA
9yx7cs8hb
2024-05-12 20:48:48
Sichuan Spicy Chicken with Edible Crispy Chilis Laziji
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Ingredients
- subheading: Filling/coating for the chilis:
- Sesame seeds, ¾ cup
- Cornstarch, 6 tbsp
- Salt, 2 tsp
- Chicken Bouillon Powder (鸡粉), 1 tsp
- Oil, for frying the chilis and chicken. Enough to fully submerge your chilis. You can save the oil for further spicy chicken frying.
- Chicken, 3 bone-in legs + 4 bone-in thighs - or enough for 1.25kg of chicken meat after deboning. These will be de-boned. I used a mix of legs and thighs as the former has more skin (which is awesome here), but the latter is less of a pain to debone. You will be looking for 1.25kg of meat in all.
- subheading: Marinade for the chicken:
- Garlic, 4 cloves
- Ginger, ~1 inch
- Salt, ½ tsp
- Sichuan Peppercorns (花椒), 1 tsp
- Fennel seed (小茴香), ½ tsp
- Hot, boiled water, ¼ cup
- Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 2 tbsp
- Soy sauce (生抽), 1 tsp
- Chicken bouillon powder (鸡粉), 1 tsp
- Sichuan pepper powder (花椒面), ½ tsp
- White pepper powder (白胡椒粉), ½ tsp
- Garlic powder (大蒜粉), optional, ⅛ tsp
- Oil, ~2 tbsp. To coat, preferably something fragrant like peanut oil.
- subheading: For the final stir fry seasoning (we will prepare this before stir-frying):
- Sichuan Peppercorns (花椒), 3 tbsp. These will be toasted and ground.
- Fennel Seed (小茴香), 2 tsp. These will be toasted and ground.
- Salt, ½ tsp
- Sugar, 1 tsp
- White pepper powder (白胡椒粉), ¼ tsp
- Chicken bouillon powder (鸡粉), ¼ tsp
- MSG (味精), 1 tbsp. That’s not a typo. One full tablespoon of Monosodium Glutamate, do not go cheap.
- Chili/chicken frying oil, ⅓ cup. For the stir fry.
- The spiciest dried chili you can get your hands on, 5g. Sliced. For us, this was Sichuan Millet Chili (小米辣).
- subheading: Aromatics for the stir fry:
- Garlic, 3 cloves. Minced.
- Ginger, ~½ inch. Minced.
- Scallion, 1 large, white part only. Minced.
- Optional: fresh bird’s eye chili, 8 small chilis. Minced. Not common to see fresh chili in a Laziji, but this added to the heat and seemed to slice into the background well enough.
- Sichuan peppercorns, ½ tbsp.
- Red, fragrant chili powder, 2 tbsp. E.g. Gochugaru, Kashmiri, Qinjiao (秦椒). For color.
- Baijiu liquor (二锅头) -or- Shaoxing wine (料酒/绍酒), 1 tbsp.
- Dark Chinese vinegar (陈醋/香醋/保宁醋), 1 tsp.
- Toasted sesame oil (麻油), ½ tbsp.
- Sichuan pepper oil (花椒油/藤椒油), 1 tbsp.
- Sesame seeds. For garnish.
Steps
Directions at chinesecookingdemystified.substack.com
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