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Friday, November 20

Crispy wok-fried chile chicken

Egg white, beaten
1 large
1/3 cup
Soy sauce
2 teaspoons
Shaoxing wine or dry sherry
2 teaspoons
Oil, toasted sesame
1 teaspoon
Salt, kosher
1 ¾ teaspoons
Chicken thighs, boneless, skinless, cut into ¾-inch pieces
1 pound
Flour, white rice
1 cup
Oil, canola
2 cups
Chiles, dried red Chinese
1 ½ ounces
Peppercorns, Sichuan
1 tablespoon
Ginger, peeled, minced
2 teaspoons
Garlic, minced
1 teaspoon
Scallions, cut into 1-inch pieces
1 teaspoon
Baby spinach & arugula leaves
1 cup
  1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, oil, and 1-teaspoon salt. 
  2. Add the chicken, turn to coat, and let stand for 15 minutes. 
  3. Remove the chicken from the marinade, and transfer to a large bowl. 
  4. Add the flour, and toss to coat, separating the pieces of chicken as necessary. 
  5. Transfer the chicken to a colander, and shake well to remove any excess flour. 
  6. In a wok, heat the oil to 300°F. 
  7. Add the chiles, and fry until bring red and plump, about 15 seconds. 
  8. Using a slotted spoon, transfer the chiles to another large bowl. 
  9. Heat the oil to 350°F. 
  10. Add half of the chicken, and fry over high heat, stirring occasionally, until golden, crisp, and cooked through, about 4 minutes. 
  11. Using a slotted spoon, transfer the chicken to the bowl with the chiles. 
  12. Repeat with the remaining chicken. 
  13. Pour off all but 2 tablespoons oil from the wok. 
  14. Add the peppercorns, ginger, and garlic, and stir-fry over moderate heat until softened but not browned, about 30 seconds. 
  15. Add the scallions, and stir-fry for about 30 seconds. 
  16. Add the chicken, chiles, sugar, and ¾-teaspoon salt, and stir-fry until hot, about 1 to 2 minutes. 
  17. Stir in the spinach and arugula leaves until wilted, then transfer to a bowl; serve immediately. 
Recipe mildly adapted from Food&Wine Magazine, December 2015

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