When the temperature of the chicken has dropped after a few minutes, increase the temperature of the oil to 190☌/365☏.Remove from heat immediately and drain in a colander. Deep fry until the chicken pieces start to turn light brown.Add the chicken pieces, and keep stirring to prevent them from sticking together.Heat some vegetable oil to the wok over medium heat.The cornstarch helps to create a crispier layer. Start with low temperature and fry again with high temperature.Īdd two large tablespoons of cornstarch to coat the chicken before deep-frying. The chicken is crispier if you fry it twice. Dark soy sauce is not recommended for marinating the chicken as it will cause it to look too dark after deep-frying.After that, coat with two tablespoons of cornstarch to make it crispy while deep-frying. Do not add any cornstarch initially to enable the seasoning to absorb thoroughly into the meat.It will be less crispy if you add too many eggs. Marinate the chicken meat with salt, light soy sauce, Shaoxing wine, ground white pepper, and half an egg.I use a paper towel to absorb as much water as possible from the chicken. The secret of achieving a very crispy chicken is to make sure it is dry before deep-frying.They should not be too small since they will shrink slightly after deep-frying.
Cut the deboned chicken meat skin-on into thumb size cubes.First, wash the chicken thigh and drain in a colander.Here are the steps to prepare the chicken: Furthermore, deboned chicken thighs have more fats than breast meat, which will turn out tender, juicy, and with more texture. However, since I choose not to have bones, I use boneless chicken thighs as it is more convenient to enjoy it without bones. The most popular method used by the locals is to cut the skin-on, bone-in chicken into cubes between half to one inch. The aromatics are ginger, scallion, and garlic, the most common trio used in Chinese cuisine. Other primary ingredients are dried chili and Szechuan peppercorns, peanuts, doubanjiang, and chili oil. I use chicken thigh meat in this Szechuan chicken recipe. First, let’s begin with the preparation of various ingredients.
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