Ingredients:
3 chicken drumsticks
a small bowl of dried chili peppers
1 egg white
5 tablespoons cornstarch
5 scallions
a small piece of ginger
1 head of garlic
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon granulated sugar
40-50 peppercorns
1 tablespoon roasted sesame seeds
I’m using pipa thighs. You can also use drumettes, whole chicken legs, or chicken breast, but chicken breast tends to be tougher and not as tender as chicken thighs.
Cut the chicken legs into small pieces, then marinate them with ginger, salt, five-spice powder, cooking wine, light soy sauce, and oyster sauce. I usually prepare the ingredients for other dishes while marinating, which creates a time gap. The small pieces of chicken absorb the flavors better, so about half an hour is enough!
Prepare chopped scallions, ginger, and garlic.
Cut the chili peppers into small sections. You can adjust the amount based on your tolerance for spiciness; if you can’t handle too much heat, use less. I’m using bird’s eye chilies, the spiciest kind!
Adjust the amount of Sichuan peppercorns according to your preference as well.
At this point, add one egg white to the chicken, then add cornstarch and mix well. Just make sure the chicken is evenly coated with a thin layer of cornstarch—no need to use too much!
Heat oil in a wok. The oil temperature is ready when you dip a chopstick in and it starts bubbling rapidly. Gently add the chicken pieces. If you’re worried about them sticking together, use chopsticks to drop them in one by one. Be patient and careful to avoid oil splatters and injury. Fry until golden brown, then remove and drain the oil.
For the second fry, heat the oil to a slightly higher temperature. Fry the chicken for about one minute, then quickly remove it.
If you’re worried about wasting oil, you can use a small milk pot and fry in smaller batches. A large wok requires more oil!
Actually, frying is also delicious.
Heat oil in a wok, then sauté scallions, ginger, and garlic until fragrant.
Add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant.
Then add the chicken back in, and sprinkle with a little granulated sugar to enhance the flavor. If you don’t like it sweet, you can skip this step. I personally enjoy a touch of sweetness — it’s savory, slightly spicy, with a subtle sweet finish!
Stir-fry until melted, then add scallions.
Sprinkle with white sesame seeds
Those who like spicy food will love this dish.
