Ingredients:
1 whole Sanhuang chicken (or any tender chicken)
3 tbsp cooking wine
2 tbsp light soy sauce
2 large garlic cloves
5g ginger
20g dried chili peppers
5g mixed spices (like star anise, cinnamon, bay leaves – as available)
Cornstarch (for coating)
0.3g ground pepper
Salt to taste
1 tsp chicken bouillon powder
1 tsp sugar
2g scallion (cut into sections)
0.1g white sesame seeds
Instructions:
Clean the chicken, remove head, tail, and innards. Wash thoroughly to remove blood.
Cut the chicken into slightly larger chunks (they will shrink when fried).
Rinse the chicken pieces again until water runs clear, then drain.
In a bowl, mix the chicken with cooking wine, soy sauce, pepper, and salt. Marinate for 15 minutes, stirring occasionally for even flavor.
Let it sit for at least 30 minutes total to absorb the marinade fully.
Before frying, coat the chicken evenly with cornstarch.
Peel garlic and cut each clove in half. Slice the peeled ginger.
Prepare some common Chinese spices (use what you have at home).
Cut dried chilies into sections and soak briefly in cold water to prevent burning during stir-frying.
Heat ample oil in a wok (about 80% hot) and fry the chicken until golden. Remove and drain.
Heat the oil again and deep-fry the chicken a second time for extra crispiness.
Drain and set aside.Clean the wok, add fresh oil, and gently stir-fry garlic, ginger, scallion, and spices over low heat until aromatic.
Add soaked chili sections, stir quickly until fragrant.
Return the fried chicken to the wok, stir-fry evenly. Optionally, add a spoonful of special five-nut sauce (if you have it).
Pour in cooking wine to remove any raw smell, add a bit of pepper (or Sichuan pepper powder), sugar, and salt to taste.
Toss in scallion or garlic sprouts, stir briefly.
Sprinkle sesame seeds on top. Serve hot!
Tip:
Double-frying ensures a crispy texture. Soaking chilies helps prevent burning. Adjust spice and seasoning levels based on your preference.
