Spicy chicken la zi ji

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.