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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 55 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 571 kcal
Informacije o alergenima: može sadržavati jaja, gluten, kikiriki, sezam, soja i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 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 žličicasalt
marinade
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 1 komginger, grated
- 2 češanjgarlic, minced
- 1 komegg
coating
- 30 gcornstarch
- 30 gall-purpose flour
aromatics
- 1 komginger, sliced
- 4 češanjgarlic, sliced
- 2 komgreen onion, sliced, white and green parts separated
garnish
- 1 žlicatoasted sesame seed, for garnish(neobavezno)
Oprema
slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer
Postupak
Korak po korak
- 1
Place the chicken pieces in a medium bowl.
Oko 1 min
- 2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
Oko 1 min
- 3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
Oko 20 min
Napomena kuhara: Marinating longer, up to an hour, will enhance the flavor.
- 4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
Oko 1 min
- 5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
Oko 5 min
Napomena kuhara: 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).
Oko 5 min
Napomena kuhara: 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.
Oko 3 min
Napomena kuhara: 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.
Oko 12 min
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
- 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.
Oko 1 min
- 18
Stir in the green parts of the green onion.
- 19
Transfer the Geleshan Spicy Chicken to a serving platter.
Oko 1 min
- 20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 571kcal
- Bjelančevine
- 36,5g
- Ugljikohidrati
- 19g
- Masti
- 38,2g
- Vlakna
- 1,2g
- Šećeri
- 1,9g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.