Dried Tangerine Peel Chicken
Deep-fried chicken pieces, marinated with seasonings, are braised with dried chilies, Sichuan peppercorns, and dried tangerine peel until the sauce reduces. The dish has a glossy red finish with a spicy, numbing, and aromatic flavor.
Ingredients
Tender chicken (about 500g, deboned and cut into pieces)
1
Dried chili peppers (stems and seeds removed, cut into short segments)
4g
Dried tangerine peel (washed and torn into pieces)
4g
Ginger
10g
Scallions
10g
Cooking wine
10g
Salt
3g
Soy sauce
10g
Vegetable oil (actual use about 150g)
500g
Stock (use a small amount)
50g
Sugar (for sweet and sour sauce)
20g
Vinegar (for sweet and sour sauce)
10g
Sesame oil
5g
Sichuan peppercorns (originally listed in steps)
to taste
Instructions
1
Cutting and Seasoning
After cleaning the tender chicken, remove the head, neck, and feet, debone it, and cut the meat into approximately 2cm cubes. Place in a bowl, add ginger, scallions, cooking wine, salt, and soy sauce, mix well, and marinate to season.
2
Preparing Ingredients
Wipe the dried chili peppers clean, remove stems and seeds, cut into short segments; wash the dried tangerine peel and tear into pieces.
3
Deep-Frying
Place a wok over high heat, add vegetable oil and heat to about 150°C. Remove the ginger and scallions from the chicken pieces, drain off the liquid, then fry the chicken pieces in the wok until golden brown (about 5 minutes), and set aside.
4
Cooking the Dish
Discard the frying oil, add about 150g of fresh vegetable oil and heat, add the chili segments, Sichuan peppercorns, and tangerine peel, briefly fry, then add the chicken pieces, pour in a small amount of stock, and add the sweet and sour sauce.
5
Reducing Sauce and Plating
Reduce over medium heat until the sauce releases oil, drizzle with a small amount of sesame oil, let cool, and plate to serve.
