Photograph of the finished Spicy chicken la zi ji

China · Gà chiên xào ớt khô hoa tiêu

Spicy chicken la zi ji

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 kg
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 120 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 40 g
  • Photograph of Tapioca starch Tapioca starch 240 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 100 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Oil Oil 1.6 l
  • Photograph of Roasted sesame seeds Roasted sesame seeds 100 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Chop the chicken into small pieces with the bone, then marinate with soy sauce and ginger for 30 minutes.
  2. 2 Coat the coat with tapioca starch, then deep-fry at 180 degrees Celsius for 6 minutes until the crust is crispy and firm.
  3. 3 Fry again at 200 degrees for 60 seconds; the crust should be crispy enough to withstand a large amount of chili peppers when stir-fried.
  4. 4 Toast chopped dried chilies with Sichuan peppercorns in warm oil for 60 seconds, then remove and set aside.
  5. 5 Sauté the garlic and ginger, then add the chicken and stir-fry for 60 seconds.
  6. 6 Add the roasted chilies and Sichuan peppercorns, stir for 30 seconds, then sprinkle with sesame seeds and green onions.

With an appliance

  • Air fryer 40 min

    Replace steps 2 and 3: spray oil evenly, then steam in a hot air pot at 200 degrees for 16 minutes and 210 degrees for 3 minutes.

Start cooking