When I was living in Beijing, I could never go to a Chinese restaurant without ordering this dish, it’s my all-time favorite. Especially when it’s crunchy, salty, spicy, anddd oily! Sounds unhealthy? Yup! Haha… Back then, it wasn’t easy to find a good crispy 辣子鸡, I had to explore many restaurants to find the best one, which I did. Now that I live in Stuttgart, I have a small chance to eat this dish without losing authenticity. So instead, I try to make it. It is as close as I wanted to be, definitely need some improvement for the future. It still tastes so good and fulfills my craving of typical Sichuan dish… 🙂
1 kg Chicken thigh (debone, cut the chicken into small pieces, including the skin)
8 slices ginger
1 stalk spring onion (chopped)
500 ml vegetable oil
2 tsp light soy sauce
2 tsp Shaoxing rice wine
½ tsp salt
2 cups dried Sichuan chili pepper (according to taste)
1 tsp Sichuan peppercorn
15 slices ginger
5 cloves garlic, sliced
2 tsp light soy sauce
1 tsp sugar
2 tsp shaoxing rice wine
Spring onion, chopped
- Marinate the chicken with the marinate sauce minimum 20 minutes, best overnight letting the sauce absorb to the chicken better.
- Remove the ginger and spring onions when you are about to cook.
- In a deep pan/wok, prepare 500 ml on medium-high. Once it’s heated, deep fry the chicken for about 15-20 minutes until it’s slightly brown. Drain and take it out.
- for the second fry, increase the heat to high. Once it’s heated, fry again the chicken for another 10-15 minutes until it’s golden brown. The second fry will give the crispiness to the chicken. Take it out and use a kitchen towel to absorb the excessed oil.
- Move to another wok, or remove all the oil (be careful, it’s very hot, you can wait a few minutes until it’s slightly cooler). Leave about 2 tablespoons of oil.
- Stir all the dry ingredients from the cooking sauce. Once it’s fragrant, add in the chicken. Mix it for about a minute.
- Add in the liquid ingredients from cooking sauce. Stir for another 2-3 minutes until all the chicken and sauce are well incorporated.
- Dish is ready to serve. Garnish with sesame seeds and chopped spring onion.