Chinese Sichuan Spicy Popcorn Chicken
This Sichuan Spicy Popcorn Chicken is always a favorite. The combination of sweetness and spiciness is enhanced by the moist and tender taste!
Ingredients
- 700 g / 25 oz Chicken Legs (includes the bones)
- 1/2 cup Vegetable Oil
- 2 Bok Choy, small or 1 large one (or any green vegetables you prefer)
- 3 Green Onions, chopped (white + light green parts), leave dark green parts for garnish
- 3 Dried Red Chili Peppers, long (cut into small pieces)
- 1 tsp Sichuan Peppercorns, cracked
- 30 g / 1 oz Minced Ginger (15 g to marinate the chicken and 15 g for cooking)
- 5 large Garlic Cloves, minced
- 2 tbsp Chinese Cooking Wine
- 1 tsp Salt
- 1 tsp Chinese 13 Spices Mix (or Chinese 5 Spices)
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 Egg White
- 3 tbsp Cornstarch
- 1/2 tbsp Sugar
- 1 tbsp Roasted Sesame Seeds
Instructions
- Use a knife to cut open the chicken leg from top to bottom. Then use kitchen scissors to cut the meat off the bone. Cut into small pieces and put in a large bowl.
- Add Ginger, Salt, Chinese 13 Spices Mix, Chinese Cooking Wine, Light Soy Sauce and Oyster Sauce to the chicken. Mix well. Cover and marinate for 30 minutes.
- After 30 minutes, add in one Egg White and the Cornstarch and mix well.
- Heat up the wok to medium high heat, add 1/2 cup Vegetable Oil and carefully add the chicken pieces one at a time. The First Fry takes about 6 minutes. Remove the chicken and set aside.
- In the same wok with the remaining oil, fry the chicken again. The Second Fry is around 2 minutes at high heat until the chicken turns a nice golden-brown color.
- Drain the Oil and set the chicken aside.
- Leave around 2 tbsp Oil in the wok. Add Ginger and Garlic. Stir for 10 seconds. Add Dried Red Peppers and Sichuan Peppercorns and stir for another 10 seconds. Now add all the Fried Chicken pieces and stir for 20 seconds.
- Add Sugar to taste. Finally add in Bok Choy and stir for 1-2 minutes. Then add the Green Onions and stir thoroughly.
- Before serving, add the Roasted Sesame Seeds, and use the dark green parts of the Onions for garnish.
Notes
- Before frying the chicken, you can use a chopstick to check the temperature of the oil – when you see bubbles coming up around the edge of the chopstick then it’s ready to fry the chicken.
- There is no time limit between the first fry and the second fry.
Did you try this recipe?Mention @hainisblog and tag #cookcookgo on instagram!