Fried chicken with dry chili and Sichuan pepper
Fried chicken with dry chili and Sichuan pepper is a Chinese dish known for its bold and spicy flavors. The chicken is typically coated in a crispy batter and then stir-fried with dried chili peppers and Sichuan peppercorns, which give the dish a unique numbing and spicy taste.
Ingredients
- 1 lb chicken breast boneless, skinless, cut into bite-sized pieces
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1/2 cup vegetable oil for frying
- 8-10 dried red chili peppers chopped
- 2 tablespoon Sichuan peppercorns
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 green onions chopped
- Salt to taste
- Sugar to taste
Instructions
- In a bowl, marinate the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15-20 minutes.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and fry until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add more oil if needed and sauté the dried chili peppers and Sichuan peppercorns until fragrant, about 1-2 minutes.
- Add the minced garlic and ginger, and stir-fry for another minute.
- Return the fried chicken to the pan and toss to combine with the spices.
- Season with salt and a pinch of sugar to balance the flavors.
- Finally, add the chopped green onions and give it a quick stir before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 179kcal (9%)Carbohydrates: 10g (3%)Protein: 26g (52%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 637mg (28%)Potassium: 497mg (14%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 359IU (7%)Vitamin C: 5mg (6%)Calcium: 36mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
