It is spicy, numbing and fragrant.
If you like a spicy & hot dish, you can't miss this chili fried chicken smothered with a bunch of chili pepper and peppercorn.
- 1.5 lbs Chicken Thigh3 boneless and skinless chicken thighs
- 2 oz. Dried Chili Pepper2 cups
- 2 tbsp. Cooking Wine
- 2 tbsp. Soy Sauce
- 1/2 tsp. Salt
- 2 tbsp. Corn Starch
- 1 tsp. Sugar
- 2 tsp. Peppercorn
- 1 tbsp. Sesame
- 1 Star Anise
- 4 cloves Garlic
- Canola Oil
Scissor Chili Pepper and Prepare Other Ingredients
I bought chili pepper as above in a local Chinese grocery store. I find the similar chili online, link up above.
Using about 2 cups of dried chili pepper, scissor each chili pepper in half.
Then prepare 4 cloves of garlic and 4 pieces of ginger, chop them in small pieces.
Next, we need 1 star anise, break it off in pieces.
Also prepare 1 tbsp. of sugar, 2 tsp. of peppercorn and 1 tbsp. of sesame.
*Note: Feel free to reduce the amount of chili pepper based on how hot you can eat.
Use a large pan, turn on the heat to high. About 10 seconds later, the pan should be hot.
Then add canola oil, the amount of oil should be enough to cover all the chicken.
* Note: If you are still not sure the amount, you can add more. Do not worry about wasting oil, because we can use it to cook other dishes later.
So when the oil is hot, add chicken to the pan.
*Tips: If you have a chop stick, put one side in the oil, if some small bubbles are around the stick, it means it is the right temperature.
I fried about 8-10 minutes, the chicken turned to nice golden brown. Then it is time to take them out and set on the paper towel.