Sichuan Spicy Chicken
How to better use ChinEAT Sichuan Pepper Grains and oil (green)? Try this Chinese recipe out!
Hello everyone! This is perhaps one of the most irresistible recipes in the world, straight from 歌乐山, Gele Mountain. The Sichuan Spicy Chicken or maybe Chilli with Chicken? We like to call it with its own name 辣子鸡 (làzijī)!It is a signature dish of Sichuan cuisine (which has already expanded to other Chinese regions, for example Guizhou, with their own unique version). It is a stir-fried dish, which consists of marinated then deep-fried chunks of chicken (better with bones), tons of dried chilies, peanuts, Sichuan peppercorns, garlic, and ginger and some more aromatics. The most authentic recipe is the one in which you need to find chicken among a mountain of chili peppers! The key flavor of this dish? “麻辣 (Málà)”, namely hot and numbing - of course! It is a home-cooked dish suitable for everyone. If you follow ours, there is no way to get this wrong!
•White pepper 2 tsp
•Shaoxing wine 6g
•Soy sauce 6g
•Sugar 1-2 tsp
•Egg (Yolk part)
•Baking soda (1 tsp)
•Vegetable oil 20g (+oil for deep frying)
•Rapeseed oil 20g
•Chicken 1.5 kg (half chicken, including bones, + extra chicken breast)
•Dried chilies (3 varieties) 30g each (total 90g)
•ChinEAT Green Sichuan pepper grains (30g)
•Sesame seeds (white) 10g
• ChinEAT Green Sichuan peppercorn oil (5g)
•Sesame oil 10g
•Dried chili flakes/powder (2 varieties) (optional) 1tbsp each
Start by peeling the ginger, then cut it into small pieces. Do the same with the garlic. Take some of the ginger and garlic and turn them into a pulp (1tsp each). Then set them aside. Now take the leeks and slice them up into thin slices (white part) and place them together with the sliced ginger and garlic. Once you are done keep the green part of the leeks aside in a separate plate for later.
 Now it’s time to prepare the chicken. Cut the chicken into cubes or small chunks (also parts with bones) and set aside for later.
 Now take the dried chili peppers and cut them into pieces and leave some of them in whole. Prepare your green Sichuan peppercorns, sesame seeds, peanuts, Sichuan peppercorn oil, chili flakes and set aside as well.
 The next step is the marinating. Start marinating the chicken with salt, white pepper, Shaoxing wine, light soy sauce, a pinch of sugar, minced garlic, minced ginger, egg yolk, starch, baking soda, and vegetable oil (added at the end before deep frying). Mix well to create a good coating and then leave it to marinade overnight for the best result if possible.
After the marinating it’s time to deep-fry the chicken chunks. Get a pot ready with oil and turn on the heat to start deep frying. Deep fry in two steps, first step with temperature at about 130 degrees Celsius (about 1 minute), then take the chicken out and deep fry it for the second time at 190 degrees Celsius (about 20 seconds). Set the chicken aside.
 Pour the rapeseed oil into the preheated wok, go ahead with the green Sichuan peppercorns, and let them infuse in the oil for a while. Be careful not to burn them. Get the dried chilies in, at medium heat, and stir fry for 1 minute.
 Time to add the aromatics: sliced leeks, ginger, and garlic. Stir fry everything for 30-40 seconds, mixing everything well into the wok. Add some Sichuan peppercorn oil and chili flakes. Get the chicken inside and mix well for 2 minutes at small heat. Add the leeks (green part), a bit of salt and keep mixing. Start adjusting the flavors by adding sugar, vinegar (from the side of the wok) and cooking wine. Stir-fry for 1 minute and go ahead with sesame seeds and peanuts.
We are almost at the end of the recipe. Add a touch of sesame oil and your recipe is finished. Serve it hot and enjoy your Sichuan spicy chicken.