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Szechuan fried chicken
by
Tim Gutteridge
Текущий рейтинг: 4.0
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%20then%20double-fry%20it,%20in%20batches,%20(You%20will%20need%20a%20cleaver%20to%20chop%20the%20chicken%20into%20small%20segments.)%20The%20quantity%20of%20chillies%20looks%20a%20bit%20scary,%20but%20the%20Chinese%20ones%20are%20not%20as%20spicy%20as%20their%20Indian%20cousins,%20and%20they%20are%20not%20meant%20to%20be%20eaten,%20just%20to%20impart%20flavour%20to%20the%20chicken%20pieces.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EPart%201:%20chopping%20the%20chicken%3C/p%3E%3Cp%3EMix%20the%20marinade%20ingredients%20in%20a%20large%20bowl.%3C/p%3E%3Cp%3ESeparate%20the%20wings%20and%20legs%20from%20the%20body%20of%20the%20chicken.%3C/p%3E%3Cp%3ECut%20off%20and%20discard%20the%20wing%20tips%20and%20ends%20of%20the%20legs.%20(I%20use%20them%20to%20make%20stock.)%3C/p%3E%3Cp%3ESeparate%20the%20wings%20into%20two%20pieces%20by%20cutting%20through%20the%20middle%20joint,%20and%20separate%20the%20legs%20into%20thighs%20and%20drumsticks%20by%20cutting%20through%20the%20middle%20joint.%20With%20a%20cleaver,%20chop%20each%20wing%20piece%20and%20each%20leg%20piece%20crosswise%20into%202%20cm%20segments.%3C/p%3E%3Cp%3ESeparate%20the%20breast%20from%20the%20back%20by%20cutting%20through%20the%20ribcage.%20Lay%20the%20breast%20section%20flat.skin%20side%20down,%20cut%20lengthwise%20through%20the%20breastbone%20to%20separate%20it%20into%20two,%20then%20chop%20the%20breast%20meat%20crosswise%20into%202%20cm%20segments.%3C/p%3E%3Cp%3ELay%20the%20back%20flat,%20skin%20side%20down,%20and%20cut%20lengthwise%20through%20the%20ribs%20as%20close%20to%20the%20backbone%20as%20possible.%20Discard%20the%20backbone%20or%20set%20it%20aside%20to%20make%20stock.%20Chop%20the%20two%20meaty%20back%20sections%20into%202%20cm%20segments.%3C/p%3E%3Cp%3EPlace%20the%20chicken%20pieces%20in%20the%20bowl%20with%20the%20marinade,%20mix%20well%20and%20leave%20for%2015%20minutes.%3C/p%3E%3Cp%3EPart%202:%20frying%20the%20chicken%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20wok%20until%20it%20is%20very%20hot%20(about%20190oC).%20%20Add%20chicken%20pieces%20to%20the%20oil,%20one%20at%20a%20time,%20discarding%20the%20ginger%20and%20spring%20onion%20as%20you%20go.%20Don't%20overfill%20your%20wok%20-%20depending%20on%20the%20size%20of%20your%20wok,%20the%20size%20of%20your%20chicken%20and%20the%20size%20of%20your%20segments,%20you%20will%20probably%20need%20to%20fry%20the%20chicken%20in%20three%20batches,%20bringing%20the%20oil%20back%20up%20to%20its%20original%20heat%20before%20adding%20the%20next%20batch.%20Cook%20each%20batch%20of%20chicken%20for%203%20to%204%20minutes,%20until%20golden,%20remove%20from%20the%20wok%20and%20leave%20to%20drain%20in%20a%20wire%20strainer%20or%20on%20a%20wire%20rack.%3C/p%3E%3Cp%3EWhen%20you%20have%20fried%20all%20of%20the%20chicken%20once,%20reheat%20the%20oil,%20fry%20each%20batch%20again%20until%20crispy,%20remove%20from%20the%20wok%20and%20leave%20to%20drain%20in%20a%20wire%20strainer%20or%20on%20a%20wire%20rack.%3C/p%3E%3Cp%3ETransfer%20the%20used%20oil%20to%20a%20heatproof%20container,%20and%20brush%20the%20wok%20clean%20to%20remove%20any%20burnt%20pieces%20of%20chicken.%20Add%204%20tbsps%20of%20fresh%20oil%20to%20the%20wok,%20and%20return%20to%20a%20medium%20heat.%20Add%20the%20chilli%20bean%20paste%20to%20the%20oil,%20stir%20and%20fry%20for%2030%20seconds,%20Add%20the%20ginger,%20garlic%20and%20spring%20onion%20whites,%20stir%20and%20fry%20for%201%20minute.%20Add%20the%20dried%20chillies%20and%20the%20Szechuan%20peppercorns,%20stir%20and%20fry%20for%20another%20minute%20or%20so.%20Add%20the%20chicken%20pieces,%20Shaoxing%20wine,%20salt%20and%20sugar,%20and%20stir%20well%20to%20coat%20the%20chicken.%3C/p%3E%3Cp%3ERemove%20from%20heat,%20drizzle%20the%20sesame%20oil%20over%20the%20chicken,%20sprinkle%20with%20spring%20onion%20greens,%20and%20serve.%3C/p%3E){kind=link}