Crispy Fried Chicken Eight Pieces

Name: Crispy Fried Chicken Eight Pieces
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Ingredients: 3 (2000 g) young chicken; 50 g cooking wine; 5 g salt; 100 g peanuts (dry-roasted with salt, peeled and chopped); 2 g MSG; 2 eggs (use egg whites); 10 g sugar; 100 g cilantro (for garnish); 25 g sesame oil (drizzled at the end); 1000 g (100 g allowance) peanut oil; 20 Sichuan peppercorns (removed after marinating); 15 g ginger (crushed); 2 g Sichuan peppercorn powder (sprinkled at the end); 50 g wet cornstarch (for coating the chicken); 15 g scallions (half chopped, half crushed)

A classic Hunan dish with a golden color, crispy on the outside and tender on the inside. Savory and flavorful, it is an excellent accompaniment to drinks.

1h 50m

Easy

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Ingredients

young chicken 3 (2000 g)

cooking wine 50 g

salt 5 g

peanuts (dry-roasted with salt, peeled and chopped) 100 g

MSG 2 g

eggs (use egg whites) 2

sugar 10 g

cilantro (for garnish) 100 g

sesame oil (drizzled at the end) 25 g

peanut oil 1000 g (100 g allowance)

Sichuan peppercorns (removed after marinating) 20

ginger (crushed) 15 g

Sichuan peppercorn powder (sprinkled at the end) 2 g

wet cornstarch (for coating the chicken) 50 g

scallions (half chopped, half crushed) 15 g

Instructions

Preparation

Dry-roast the peanuts with salt until cooked, peel and chop them. Chop half of the scallions and crush the remaining scallions together with the ginger.

Preparing the chicken

After deboning the chicken, tenderize it 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. Remove the peppercorns, scallion, and ginger. Coat with egg whites and wet cornstarch, then press the chopped peanuts onto the chicken.

Frying

Heat the peanut oil in a wok until boiling. Drop in the chicken pieces one by one and briefly fry, then remove. Once the moisture has evaporated from the oil, return the chicken and fry until crispy and golden brown. Drain off the oil, sprinkle with Sichuan peppercorn powder and chopped scallion, drizzle with sesame oil, arrange on a plate, and garnish with cilantro.

Deboning the chicken

After slaughtering the chicken, removing all feathers, opening the cavity, removing the offal, and washing thoroughly, hold the wing with your left hand with the head facing the front-right, and place it on a cutting board. With a knife in your right hand, make a cut along the back of the chicken from the neck to the tail, slicing through the skin and meat. Use the knife to cut through the wing tendons and bones, then cut through the breast meat down to the breastbone. Press down on the bones with the knife in your right hand, and with your left hand pull the wing with severed tendons backward to detach one side of the breast meat. Flip the chicken over and repeat on the other side, separating both sides of the meat from the bones. After removing the body skeleton, the leg bones will still remain in the meat. Make a cut along the leg meat close to the bone to expose the bone, then sever the joint tendons between the upper and lower leg, and cut through the joint between the leg and the drumstick. Hold the leg, fold it over, press the bone with the right hand while pulling the leg meat backward with the left hand to remove the two sections of leg bone.