Xinjiang Spicy Chicken

Xīnjiāng Làzǐ Jī (Xinjiang Spicy Dry-Fried Chicken) is a popular dish where bite-sized chicken pieces are deep-fried until crispy, then stir-fried with a mountain of dried chili peppers and Sichuan peppercorns. Despite its fiery appearance, the heat is moderate and the focus is on the crispy texture and aromatic spices.

食材清单

• 500 g chicken (cut into bite-sized pieces)
• 200 g dried chili peppers
• 2 tbsp Sichuan peppercorns
• 3 cloves garlic (minced)
• 2 scallions (cut into sections)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp oil for frying
• Marinade: 1 tbsp soy sauce, 1 tbsp cornstarch, 1 egg white

制作步骤

1. 1. Debone the chicken legs and cut into 2cm pieces, add salt, cooking wine, light soy sauce and starch, mix well and marinate for 20 minutes
2. 2. Cut the dried chilies into sections and prepare the Sichuan peppercorns; mince the onions, ginger and garlic.
3. 3. Add more oil to the pot and heat it until it is 60% hot, add the chicken pieces and fry until golden and crispy, take it out
4. 4. Leave a little oil in the pot and stir-fry the dried chili segments and Sichuan peppercorns over low heat until fragrant.
5. 5. Add the fried chicken pieces, sprinkle with green onions and sesame seeds, stir quickly over high heat and remove from the pan