Main Course

Geleshan Spicy Chicken (La Zi Ji)

Name: Geleshan Spicy Chicken (La Zi Ji)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 porties
Cuisine: chinese, sichuan
Ingredients: 500 g boneless chicken thigh cut into 1-inch pieces; 15 ml soy sauce; 15 ml Shaoxing wine; 1 st ginger grated; 2 teentje garlic minced; 1 st egg; 30 g cornstarch; 30 g all-purpose flour; 700 ml peanut oil for deep frying; 50 g dried red chili stems removed, cut into 1-inch pieces; 15 g Sichuan peppercorn; 1 st ginger sliced; 4 teentje garlic sliced; 2 st green onion sliced, white and green parts separated; 5 g sugar; 0,5 tl salt; 1 el toasted sesame seed for garnish (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 571 kcal

Allergeneninformatie: kan eieren, gluten, pinda's, sesam, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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 tlsalt

marinade

15 mlsoy sauce
15 mlShaoxing wine
1 stginger, grated
2 teentjegarlic, minced
1 stegg

coating

30 gcornstarch
30 gall-purpose flour

aromatics

1 stginger, sliced
4 teentjegarlic, sliced
2 stgreen onion, sliced, white and green parts separated

garnish

1 eltoasted sesame seed, for garnish(optioneel)

Keukengerei

slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer

De bereidingswijze

Stap voor stap

1
Place the chicken pieces in a medium bowl.
Ongeveer 1 min
2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
Ongeveer 1 min
3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
Ongeveer 20 min
Tip van de kok: Marinating longer, up to an hour, will enhance the flavor.
4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
Ongeveer 1 min
5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
Ongeveer 5 min
Tip van de kok: 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).
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
18
Stir in the green parts of the green onion.
19
Transfer the Geleshan Spicy Chicken to a serving platter.
Ongeveer 1 min
20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.

Per portie

Voedingswaarden

70%Score

Calorieën: 571kcal
Eiwit: 36,5g
Koolhydraten: 19g
Vet: 38,2g
Vezels: 1,2g
Suiker: 1,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store any leftover Geleshan Spicy Chicken in an airtight container in the refrigerator.

Opwarmen

Reheat in a dry wok or oven until warmed through, though the chicken may lose some crispiness.