Recipe
Dried Chilies - cut into pieces 15 pcs
Minced Ginger - 2 tbsp
Green Onion - 2 stalks
White part - finely chopped
Green part - cut into 3cm length
Minced Garlic - 3 cloves
Chicken Thigh - cut into pieces 600g
Sichuan Peppercorns - 1 tbsp
Dou Ban Jiang - 1 tbsp
Toasted sesame seed - 1 tbsp
Marinade
Oyster Sauce - 1 ½ tbsp
Soy Sauce - 1 tbsp
All-purpose Flour - 5 tbsp
Corn Flour - 3 tbsp
Seasoning
Sichuan Pepper Powder - 1 tsp *Depends on own preference
Sugar - ½ tsp
Soy Sauce - 1 tbsp
Instructions
1) Marinate chicken thigh for 30 minutes.
2) Toast peppercorns over medium low heat until fragrant. Transfer to a spice grinder and grind to fine powder.
3) Combine all purpose flour with corn flour. Coat chicken in flour.
4) Deep fry chicken until golden brown. Drain and set aside.
5) Re-fry chicken in hot oil to get crispy. Drain and set aside.
6) Heat oil, add in minced ginger, minced garlic and green onion (white part).
7) Add Dou Ban Jiang, sauté for another 2 minutes.
8) Add in dried chilies stir fry until fragrant.
9) Add in fried chicken. Sprinkle Sichuan pepper, sugar, and soy sauce. Toss and coat evenly.
10) Add in toasted sesame seed and green onion.
Powered by:
Hood: Rubine Novara
Hob: Rubine Lotoflexi