Crispy Chicken with Chili Sauce
Crispy chicken with chili sauce, known in Chinese as 椒麻雞 is a dish that my grandpa cooked for me often when I was young. I always helped grandpa to grind the Sichuan peppers for this dish with a mortar and pestle. This dish always brings back my earliest kitchen memories. Grandpa used to pan fry the Sichuan peppers first and then give to me to grind. He always told me this method of preparing Sichuan peppers will make the flavour of the pepper stronger and taste much better.
Even now, mortars and pestles still play a very important part in my cooking. It’s a versatile tool and is much cheaper than a hand grinder. You can buy it in a lot of shop.
As you can imagine with the Sichuan peppers, this dish tastes a little bit spicy. You can adjust the percentage of Sichuan peppers and chilis if you can’t eat food that’s too spicy. Here is my little suggestion before you start grinding the Sichuan pepper. Heat up a frying pan or wok without oil and stir-fry the Sichuan pepper at the lowest heat first. Once you start to smell the fragrance then turn off the gas and start grinding it. Don’t burn the Sichuan pepper or the sauce will taste bitter and damage the whole dish.
People boil the chicken for this dish in real Sichuan cuisine but grandpa knew I loved fried chicken (You know, kids love fried chicken. I’m not exceptional lol) so he always fried the chicken for me. This dish works both ways, but I chose fried chicken today because my husband loves it too.
Credits: Photos were taken by Chris at: http://www.chrisradleyphotography.com
Crispy Chicken with Chili Sauce
Ingredients
Ingredients
- 2 chicken legs de-bone them
- 2 spring onions chop finely
- 1 fresh chili remove seeds then chop finely
- 2 cloves garlic grate finely
- 1-2 fresh coriander bunches including leaves and stalk. Chop finely
- 2 tbsp sweet potato starch or potato starch and 2 tbsp flour. Your choice
Seasonings and ingredients for chicken marinade
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1/4 tsp pepper powder
- 1 spring onion chop finely
- 2 thin slices ginger chop finely
- 1/2 tsp sugar
Seasonings for chili sauce
- 2 tbsp soy sauce
- 1/2 tsp Sichuan pepper powder
- 1/2 tsp chili powder
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp rice vinegar add 1/4 tsp more sugar if you use white wine vinegar
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 1 tbsp water
Instructions
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De-bone chicken leg and marinade with the seasonings and ingredients for 30 minutes.
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Mix all the seasonings for spicy sauce with spring onion, chilli, garlic, coriander. Mix them evenly and leave for at least 15 minutes.
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Coat the chicken with sweet potato powder. Heat up a wok with 2~3 cups of oil. The oil temperature should be around 150℃ and deep fry the chicken at a low heat for 5 minutes. Take out the chicken and heat up the oil again with full gas power. Deep fry the chicken until it’s crispy with a slightly golden colour.
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Place the chicken on a plate and pour the dressing on the top to serve.
yummy! it looks simple, quick and tasty! 😀
😀 thank you, I love your greek food recipes too. They looks so so so tasty.
I can hardly wait to make this! I love every single ingredient in this recipe, and the picture is fantastic.
Hi Jennifer,
Many thanks for the kind comment. I hope you will give it a go in the future. It’s a really tasty dish and very quick to make as well.
Drooling by just looking at it. Too bad, I’ve a 6 yrs old at home so I have to omit the chili sauce if I do that then it won’t be authentic sichuan dish.
I just voted you. Good luck
Hi Yin,
Thank you for the comment. 😀
This dish is so up my alley. I love it! Thanks for sharing the recipe Liv!
Nice sounding recipe, looks really good, nice colors. My kitchen would be lost without the pestle, it has a permanent place on my counter for daily use.
Yum, I think frying would have been my choice too! This sounds so good.
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great post, thanks for sharing
Thank you very much. 😀
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Thank you very much.
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