Dry Pot Chicken Wings
Dry pot dishes are a signature style of Sichuan cuisine, known for their spicy, numbing, and aromatic flavors. Cooking methods vary depending on the ingredients used. This recipe features chicken mid-wings, which have tender, fresh-tasting meat and cook quickly, making them well suited for a kid-friendly dry pot dish.
Ingredients
Chicken wings (middle joint)
10
Scallions
Appropriate amount
Potato
1
Onion
1
Dried chili peppers
10
Erjingtiao chili peppers
3
Sichuan peppercorns
A pinch
Ginger
Appropriate amount
Garlic
Appropriate amount
Instructions
1
Step 1
Defrost the purchased chicken wings and wash them thoroughly several times.
2
Step 2
Score the wings with cuts so the flavors can penetrate.
3
Step 3
Heat the pan, then reduce to low heat. With nothing added, pan-fry the chicken wings to dry out the moisture.
4
Step 4
Add oil to the pan. When the oil is about 70% hot, add the chicken wings.
5
Step 5
Reduce to low heat and slowly pan-fry both sides.
6
Step 6
Turn to high heat, slowly raise the oil temperature, and deep-fry until golden brown.
7
Step 7
Fry until the surface is golden brown, then remove and set aside.
8
Step 8
Leave oil in the pan, add potatoes and salt. Deep-fry the potatoes until cooked and set aside.
9
Step 9
Cut all the side ingredients and prepare them.
10
Step 10
Add a little more oil to the pan. Don't add too much oil, then add doubanjiang and yellow soybean paste, and stir-fry until fragrant.
11
Step 11
Add scallions, ginger, and garlic, and stir-fry until fragrant.
12
Step 12
Add the pan-fried chicken wings and switch to low heat.
13
Step 13
Slowly stir-fry until the moisture is gone.
14
Step 14
Turn to high heat and add the deep-fried potatoes.
15
Step 15
Add Sichuan peppercorns and star anise.
16
Step 16
Add dried chili peppers, onion, and Erjingtiao chili rings.
17
Step 17
Stir-fry evenly, then add a small amount of light soy sauce and sugar.
18
Step 18
Add some chicken bouillon powder and sprinkle with white sesame seeds.
19
Step 19
Add your favorite seasonings, such as cumin powder, five-spice powder, barbecue powder, and chili powder.
