Crispy Eight-Piece Chicken
Golden-brown Hunan-style fried chicken pieces, crispy on the outside and tender within, with a savory flavor that makes an ideal accompaniment to drinks.
Ingredients
young chicken (boneless)
32000 g
cooking wine
50 g
salt
5 g
peanuts (fried with salt, peeled and chopped)
100 g
MSG
2 g
egg (use egg white)
2
sugar
10 g
cilantro
100 g
sesame oil
25 g
peanut oil
1000 g (actual use 100 g)
Sichuan peppercorns
20
ginger (smashed)
15 g
Sichuan peppercorn powder
2 g
wet starch
50 g
scallion (half chopped, remainder smashed)
15 g
Instructions
1
Preparation
Fry peanuts with salt until cooked, then peel and chop them. Chop half of the scallions into small rings, and smash the remaining scallions together with ginger.
2
Marinate and Coat
After boning the chicken, pound it loose with the back of a knife and cut into 4.5 cm cubes. Marinate with cooking wine, salt, sugar, scallion, ginger, Sichuan peppercorns, and MSG for about one hour. Pick out the peppercorns, scallions, and ginger, then coat with egg white and wet starch, and press on the chopped peanuts.
3
Frying
Heat peanut oil in a wok until boiling. Drop the chicken pieces in one by one and fry briefly, then remove. When the moisture in the oil is burned off, return the pieces to the wok and fry until crispy and golden brown. Pour off the oil, sprinkle with Sichuan peppercorn powder and chopped scallions, drizzle with sesame oil, arrange on a plate, and garnish with cilantro around the edge before serving.
