Fried Chicken Peppers
A classic Shandong (Lu) cuisine dish, these fried chicken peppers have a golden color, a crisp, crunchy exterior, and a tender, fresh interior, shaped like small chili peppers.
Ingredients
Chicken breast (use 8 chicken breast pieces with wing bone)
750 g
Egg white
25 g
Flour
50 g
Pork (fatty lean pork, minced)
50 g
Scallion (minced)
10 g
Ginger (minced)
10 g
Fine salt
4 g
Sesame oil
100 g
Shaoxing wine
30 g
Peanut oil (about 100 g actually used)
1500 g
Dried shrimp (minced)
to taste
Breadcrumbs
to taste
Instructions
1
Preparing the chicken
Take 8 chicken breast pieces with wing bones. Remove the meat from the wing bone joints, chop off the bone joint at the large bend of the wing, and cut off the root bone ring (but keep the chicken breast connected to the wing bone). Trim off all fat skin and white tendons from the chicken breast, poke some small holes with the knife tip, then pound loose with the back of the knife into a thin slice shape. Marinate briefly with Shaoxing wine and fine salt.
2
Making the filling
Mince the fatty lean pork and place in a bowl. Add egg white and water and stir until well combined, then add scallion, ginger, fine salt, minced dried shrimp, and sesame oil and stir well into a filling.
3
Shaping
Lay the pounded chicken breast flat on a cutting board, cut in half lengthwise (bone and meat still connected), spread the meat filling over the chicken, and roll up into a pepper-shaped roll. First dip in a layer of flour, then coat with a layer of egg wash, then cover evenly with breadcrumbs on all sides to form the chicken pepper blank.
4
Deep-frying
Place into oil heated to about 30% hot (around 75°C), and fry until the wing bone and chicken roll form a right angle, and the angled portions turn golden brown and are cooked through, then remove. Each wing bone is attached to a pair of "chicken peppers." Cut and arrange in the original shape on a plate to serve.
