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.
Forkinによるオリジナルレシピ
- 合計時間
- 55 分
- 人数
- 4
- 難易度
- 普通
- 1人分
- 571 kcal
アレルゲン情報： 卵、グルテン、ピーナッツ、ごま、大豆、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 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 小さじsalt
marinade
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 1 個ginger, grated
- 2 片garlic, minced
- 1 個egg
coating
- 30 gcornstarch
- 30 gall-purpose flour
aromatics
- 1 個ginger, sliced
- 4 片garlic, sliced
- 2 個green onion, sliced, white and green parts separated
garnish
- 1 大さじtoasted sesame seed, for garnish(お好みで)
調理器具
slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer
作り方
手順
- 1
Place the chicken pieces in a medium bowl.
約1 分
- 2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
約1 分
- 3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
約20 分
調理のヒント： Marinating longer, up to an hour, will enhance the flavor.
- 4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
約1 分
- 5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
約5 分
調理のヒント： 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).
約5 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約12 分
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
約1 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約1 分
- 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.
約1 分
- 18
Stir in the green parts of the green onion.
- 19
Transfer the Geleshan Spicy Chicken to a serving platter.
約1 分
- 20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.
1人分
栄養情報
- カロリー
- 571kcal
- たんぱく質
- 36.5g
- 炭水化物
- 19g
- 脂質
- 38.2g
- 食物繊維
- 1.2g
- 糖類
- 1.9g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
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.