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 porcje
Cuisine: chinese, sichuan
Ingredients: 500 g boneless chicken thigh cut into 1-inch pieces; 15 ml soy sauce; 15 ml Shaoxing wine; 1 szt. ginger grated; 2 ząbek garlic minced; 1 szt. 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 szt. ginger sliced; 4 ząbek garlic sliced; 2 szt. green onion sliced, white and green parts separated; 5 g sugar; 0,5 łyżeczka salt; 1 łyżka toasted sesame seed for garnish (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 571 kcal

Informacja o alergenach: może zawierać jaja, gluten, orzeszki ziemne, sezam, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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 łyżeczkasalt

marinade

15 mlsoy sauce
15 mlShaoxing wine
1 szt.ginger, grated
2 ząbekgarlic, minced
1 szt.egg

coating

30 gcornstarch
30 gall-purpose flour

aromatics

1 szt.ginger, sliced
4 ząbekgarlic, sliced
2 szt.green onion, sliced, white and green parts separated

garnish

1 łyżkatoasted sesame seed, for garnish(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 571kcal
Białko: 36,5g
Węglowodany: 19g
Tłuszcz: 38,2g
Błonnik: 1,2g
Cukry: 1,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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