Asian Garlic Fried Chicken

Asian Garlic Fried Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with Sichuan Pepper

A fried garlic chicken recipe that will send your palette to heaven. This recipe is quite simple to make, just mix a few ingredients for the sauce, chop up a few vegetables and fry the coated chicken. Combine the lot, for an amazing Chinese style recipe.

This recipe is peppery funny enough with a berry called Sichuan pepper. It’s used a lot in China’s South West Province called oddly enough, “Sichuan or Szechwan”. It has a remarkable numbing effect on your tastebuds, quite different to the spicy chili piquant we are used to.

For the chicken you could use breast, but thighs have more flavour and usually juicier which is best for frying. You will need to marinate them for at least one hour, I prefer overnight or even 24 hours. When coating the chicken, make sure each piece has corn-starch on it. If you find it difficult, just spread them out on a flat tray.

Enjoy my version of Asian Garlic Fried Chicken with Sichuan Pepper.

Ingredients

For the Chicken
4 chicken thighs
1 ½ cups corn starch (corn flour)
1 egg (white only)
1 brown onion
1 red bell pepper (Capsicum)
1½ cups vegetable oil for frying
For the marination
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp brown sugar
For the vegetables
1 brown onion
1 red capsicum
4-5 garlic cloves
1 long red chili
3 spring onions (scallion or green onion)
1 thumb size piece of fresh ginger
Optional fresh coriander (cilantro) for garnish
For the sauce
3 tbsp ketchup
3 tbsp light soy sauce
2 tbsp brown sugar
3 tsp Sichuan pepper (ground)
½ tsp 5 spice
1/3 cup water

Steps

Step 1
Slice the chicken thighs fairly thinly into strips. Place in a small mixing bowl and make a Marinade using light soy sauce, sesame oil, brown sugar. Mix well, refrigerate, and leave aside at least one hour or up to 24 hours.
Step 2
Trim the chilies, split in half, remove the seeds if you wish less heat, and chop finely. Peel the onion and slice finely. Remove the roots from spring onions slice thinly.
Step 3
For the sauce, to a small mixing bowl, add the ketchup, light soy sauce brown sugar Sichuan pepper (roughly ground) and half tsp of 5 spice, mix all ingredients with 1/3 cup of water.
Step 4
Remove the chicken from fridge, add the corn starch (corn flour), one egg white and mix well using you washed hands. Ensure is piece is coated thoroughly.
Step 5
In a wok or frying pan on high heat, pour in the frying vegetable oil, bring to a frying temperature of 350°F – 180°C. Add the chicken pieces in 2 or 3 batches and fry until golden crispy brown, make sure they don’t stick together, if so, separate them as you turn them over. Strain the oil in a heat proof sieve and keep for next time.
Step 6
To the wok or frying pan on medium heat, add 3 tbsp vegetable oil, garlic, chili ginger and sweat a little, add the onion, continue sweating then turn up heat and add the sliced bell pepper (capsicum). Mix and toss until almost soft, then add the fried chicken. Make sure the wok or pan is on high heat so the sauce sizzles, then pour in the sauce and add the spring onion (you can add a little water). Toss and mix well for 15-20 seconds and serve immediately. Garnish with left over spring onion. Perfect with rice.

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