Geleshan Spicy Chicken (La Zi Ji)
This is a classic Sichuan dish featuring crispy fried chicken pieces heavily seasoned with dried chilies and Sichuan peppercorns. It's known for its intense, numbing, and spicy flavor profile. The chicken is cut small and fried until golden, then stir-fried with aromatics and a generous amount of spices.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 55 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 571 kcal
معلومات مسببات الحساسية: قد تحتوي على بيض وغلوتين وفول سوداني وسمسم وصويا وفول الصويا وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gboneless chicken thigh, cut into 1-inch pieces
- 700 mlpeanut oil, for deep frying
- 50 gdried red chili, stems removed, cut into 1-inch pieces
- 15 gSichuan peppercorn
- 5 gsugar
- 0.5 ملعقة صغيرةsalt
marinade
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 1 قطعةginger, grated
- 2 فصgarlic, minced
- 1 قطعةegg
coating
- 30 gcornstarch
- 30 gall-purpose flour
aromatics
- 1 قطعةginger, sliced
- 4 فصgarlic, sliced
- 2 قطعةgreen onion, sliced, white and green parts separated
garnish
- 1 ملعقة كبيرةtoasted sesame seed, for garnish(اختياري)
الأدوات
slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer
طريقة التحضير
خطوة بخطوة
- 1
Place the chicken pieces in a medium bowl.
حوالي 1 د
- 2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
حوالي 1 د
- 3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
حوالي 20 د
ملاحظة الطاهي: Marinating longer, up to an hour, will enhance the flavor.
- 4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
حوالي 1 د
- 5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
حوالي 5 د
ملاحظة الطاهي: Shake off any excess flour.
- 6
Heat the peanut oil in a large wok or deep pot over medium-high heat until it reaches 180°C (350°F).
حوالي 5 د
ملاحظة الطاهي: Use a thermometer to ensure the oil is at the correct temperature for crispy chicken.
- 7
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the wok.
حوالي 3 د
ملاحظة الطاهي: Overcrowding will lower the oil temperature and make the chicken soggy.
- 8
Fry the chicken for 3-4 minutes per batch, or until golden brown and cooked through.
حوالي 12 د
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
حوالي 1 د
ملاحظة الطاهي: Keep the chicken warm while you prepare the sauce.
- 10
Carefully pour out most of the frying oil from the wok, leaving about a tablespoon.
حوالي 1 د
ملاحظة الطاهي: Reserve the used oil for future frying if desired, once cooled and strained.
- 11
Add the dried red chilies and Sichuan peppercorns to the remaining hot oil in the wok.
- 12
Stir-fry for 1-2 minutes until fragrant and the chilies turn a darker red, being careful not to burn them.
حوالي 2 د
ملاحظة الطاهي: The aroma of the Sichuan peppercorns should be strong and numbing.
- 13
Add the sliced ginger, garlic, and the white parts of the green onion.
- 14
Stir-fry for another minute until aromatic.
حوالي 1 د
- 15
Return the fried chicken pieces to the wok.
- 16
Add the sugar and salt.
- 17
Toss everything together quickly to coat the chicken evenly with the spices.
حوالي 1 د
- 18
Stir in the green parts of the green onion.
- 19
Transfer the Geleshan Spicy Chicken to a serving platter.
حوالي 1 د
- 20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 571kcal
- البروتين
- 36.5g
- الكربوهيدرات
- 19g
- الدهون
- 38.2g
- الألياف
- 1.2g
- السكر
- 1.9g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store any leftover Geleshan Spicy Chicken in an airtight container in the refrigerator.
Reheat in a dry wok or oven until warmed through, though the chicken may lose some crispiness.