Fragrant Spicy Crispy-Fried Chicken

Xiang La Ganbian Ji (香辣干煸鸡)

Crispy, spicy, and tasty with classic Chinese flavors – the spicy heat is contrasted with robust aromatics like ginger, garlic, scallion, and cilantro.

The following recipe for Crispy-Fried Chicken (干煸鸡) features a one-two punch of fragrant aromatics. Fresh flavors of Garlic, Ginger, Celery, and Scallion are paired with fragrant spices like Fennel, Cumin, and Bay Leaves. Then, Red Chilies and Sichuan Pepper explode with sizzling, spicy heat.

While not commonly used in Sichuan cuisine, yellow onion or shallot could also be used for that extra fragrant flavor (香味). However, I tend to stick with the classic Scallion flavor, which compliments the flavor of Ginger. Scallion isn’t a necessary component in this dish and can be omitted. However, I don’t recommend omitting the Celery, which adds a nice cooling element to contrast the heat of the Chicken.

While boneless, skinless Chicken can be subbed for most recipes, I would strongly advise against it when making Crispy-Fried Chicken. The pieces of chicken are relatively large, the bones are easy to eat around, and the super-crispy skin is addictingly delicious. The skin, in fact, becomes so light, airy, and crispy, it almost resembles pork rinds. The frying also seals the moisture inside the meat, keeping it tender and juicy.

For more information on how to make Crispy-fried (aka Dry Fried 干煸) Food, check out this essential guide for making Crispy-Fried Chicken.

Prep Time: 35 min

Cook Time: 15 min

Total Time: 50 min

Serving: 4 people

Ingredients

1/2 of a Chicken

Marinade
1 Tbsp. Shaoxing Rice Wine
1 tsp. Dark Soy Sauce
1/2 tsp. Salt
1/4 tsp. White Pepper

2 Tbsp. Corn Starch

Aromatic Veggies
6 – 10 stalks of Chinese Celery
4 green stalks of Scallion (香葱)
1 small bunch of Cilantro

Aromatics
2 – 4 cloves of Garlic
2-inch block of Ginger

Chilies and Spices
1 cup of 1-inch-pieces of Dried Red Chilies (About 10 – 15 grams)
2 Dried Bay Leaves
2 tsp. Sichuan Peppercorns
1 tsp. Fennel Seeds

Additional Seasonings
2 tsp. White Sugar
1/2 – 1 tsp. Red Chili Powder (Optional)
1/2 tsp. Salt
1/2 tsp. Cumin Powder
1/2 tsp. MSG
1/4 – 1/2 tsp. Chicken Bouillon Powder

Peanut Oil (Enough for Deep Frying)

Brightening Oil
1 tsp. Scallion Oil

Garnish
1 tsp. Sesame Seeds

Directions

1.) Wash the Chicken thoroughly, pat it dry with paper towels, and then chop the Chicken into thick slices around 1.5-inches thick. Hit hard to chop through the bone and try to cut as evenly as possibly. Cut these slices into large cubes.

(The size of the cubes should be a bit larger than an inch; 2-inches is the maximum size and around 1 1/2-inches is the perfect size. This size should be Chicken Bites 鸡块 and not like the Chicken Bits 鸡丁 used in Spicy Chili Chicken).

2.) Place the Chicken in a large bowl and add the Marinade (Rice Wine, Dark Soy Sauce, Salt, and White Pepper). Mix thoroughly by hand until the sauce has been mostly absorbed. Then mix in the Corn Starch by hand until every piece is fully coated. Allow the Chicken to rest for at least 15 minutes and up to half an hour.

3.) Prepare all of the Aromatic Veggies, placing them all in a large bowl:

• Celery: cut the stalks into 2-inch-long pieces, and place them in the bowl.
• Scallion: cut the stalks into 2-inch-long pieces and place them in the bowl.
• Cilantro: cut the stalks into 2-inch-long pieces and place them in the bowl.

4.) Peel and slice the Garlic and Ginger. Place them in a small bowl for the Aromatics.

5.) Snip the Dried Red Chilies into 1-inch pieces, remove most of the seeds, and add them to a bowl along with all of the other Chilies and Spices (Bay Leaves, Sichuan Peppercorns, and Fennel Seeds).

6.) Add all of the Seasonings (Sugar, Chili Powder, Salt, Cumin, MSG, and Chicken Bouillon) to a bowl.

(There should now be a bowl for each of the following: the Chicken, the Aromatic Veggies, the Aromatics, the Chilies and Spices, and the Seasonings).

7.) Fill a seasoned wok at least 1/3 full, but no more than 1/2 full, with Peanut Oil and heat on medium-high for deep frying.

(Use plenty of Oil at a very high heat! Use a wok or large pot. Do not attempt in a skillet. For best results, fry the Chicken in batches to prevent overcrowding and the Oil becoming soupy).

8.) When the Oil is extremely hot and nearly smoking, add the Chicken and fry for about 1 minute, stirring gently, until crispy on the outside. Remove the Chicken with a large slotted spoon or mesh strainer.

9.) Clear the Oil of any scum with a mesh strainer, increase the heat to high, and then re-fry the Chicken in the super-hot oil for about 30 seconds to 1 minute until ultra-crispy. Remove the Chicken from the Oil with a slotted spoon and allow the pieces to rest on a wire rack.

10.) Quickly clean out the wok pouring the hot oil into a large metal bowl or pot. Add about 1/4 cup of Oil back to the wok and heat it on high.

11.) When hot, remove the wok from heat, and add the small bowl of Aromatics, stir-frying just a few seconds until fragrant. Immediately add the bowl of Chilies and Spices, stir-frying just a few seconds until the fragrance is released.

12.) Add the Chicken back to the wok, return the wok to heat, and stir-fry the Chicken tossing it in the fragrant-spicy Oil just a few seconds until every piece is coated.

13.) Pull the wok away from heat and add the Aromatic Veggies along with the Seasonings. Return the wok to heat and stir-fry until the Celery has softened slightly, which will only take a few seconds.

(DO NOT overcook the Scallion! It should soften but not wilt and become slimy).

14.) Cut off the heat, splash in the Brightening Oil, and give a final stir before plating the Crispy-Fried Chicken. Immediately Garnish with Sesame Seeds and then serve.

 

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