World Recipe Archive
← All recipes

Pan-Fried Chicken

🇨🇳 China · Sichuan

Ingredients

  • 400 g chicken, cut into chunks
  • 1 tbsp sesame oil
  • 1 thumb ginger, sliced
  • 1 tbsp Shaoxing wine
  • 5 cloves garlic, sliced
  • 3 dried chili peppers, cut into small sections
  • 1 tbsp Sichuan peppercorn
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp ground pepper
  • 1 tbsp light soy sauce

Steps

  1. Cut the chicken into small pieces, clean, and drain thoroughly.
  2. Heat a little sesame oil in a pan and add the chicken. Fry until the initial released water evaporates.
  3. Add the Shaoxing wine and ginger slices to remove any odd taste.
  4. Continue frying for about 10 minutes, then pour off any excess oil that has accumulated.
  5. Lower the heat and add the dried chili peppers, Sichuan peppercorn, garlic, salt, light soy sauce, and sugar.
  6. Keep frying until the chicken skin turns slightly golden brown. Optionally sprinkle with roasted white sesame seeds before serving.

Notes

Choose younger chicken for best texture.

Source: www.chinasichuanfood.com