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 的原创食谱
- 总用时
- 55分钟
- 份量
- 4
- 难度
- 中等
- 每份
- 571 kcal
过敏原信息： 可能含有鸡蛋、麸质、花生、芝麻、大豆和亚硫酸盐。如有过敏，请务必查看配料包装。
备料
配料
配料
- 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 茶匙salt
marinade
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 1 个ginger, grated
- 2 瓣garlic, minced
- 1 个egg
coating
- 30 gcornstarch
- 30 gall-purpose flour
aromatics
- 1 个ginger, sliced
- 4 瓣garlic, sliced
- 2 个green onion, sliced, white and green parts separated
garnish
- 1 汤匙toasted sesame seed, for garnish(可选)
厨具
slotted spoon · shallow dish · paper towels · wok · large bowl · wire rack · thermometer
做法
分步操作
- 1
Place the chicken pieces in a medium bowl.
约 1分钟
- 2
Add the marinade soy sauce, Shaoxing wine, grated ginger, minced garlic, and egg to the chicken.
约 1分钟
- 3
Mix well to coat, then cover and marinate in the refrigerator for at least 20 minutes.
约 20分钟
烹饪提示： Marinating longer, up to an hour, will enhance the flavor.
- 4
In a separate shallow dish, combine the cornstarch and all-purpose flour.
约 1分钟
- 5
Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring an even coating.
约 5分钟
烹饪提示： 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).
约 5分钟
烹饪提示： 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.
约 3分钟
烹饪提示： 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.
约 12分钟
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
约 1分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 1分钟
- 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.
约 1分钟
- 18
Stir in the green parts of the green onion.
- 19
Transfer the Geleshan Spicy Chicken to a serving platter.
约 1分钟
- 20
Garnish with toasted sesame seeds if desired, and serve immediately with steamed rice.
每份
营养
- 热量
- 571kcal
- 蛋白质
- 36.5g
- 碳水化合物
- 19g
- 脂肪
- 38.2g
- 膳食纤维
- 1.2g
- 糖
- 1.9g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
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.