spicy popcorn chicken
2 chicken thighs
remove the bone
cut it into the strip
and then cut into small chunks
prepare the rice cooking wine
boil the water (about 1000 ml)
add in chicken meat
and pour in the rice cooking wine Immediately
Stir it
Filter out chicken immediately
Drain and dry with kitchen paper
Half an egg
salt / white pepper /soy sauce
Plain flour 1 tbsp
Potato starch 2 tbsp
or other starch
Coat the chicken meat properly, as shown in the video. If it ’s too wet, add some flour to adjust
prepare the side ingredients
ginger
garlic
green onion (Separate white and green parts)
Half a bell pepper
Check the video below details
Dried chilli
Sichuan peppercorns pepper
prepare the sauce
heat up the wok first
Add in enough oil to cover the bottom of the wok
place in the chicken
don't rash to touch, let it sit for a couple of moments before you start stirring.
the heat from the pan to allow the starch to cook and cling onto the chicken before you start stirring.
Keep stirring on medium-high heat
to allow all the moistures to evaporate
keep stirring until the meat is golden and crispy.
take it out
set it aside
turn off the heat
add in Dried chilli and Sichuan peppercorns
stir it in remaining heat for a while
and then turn on the heat on low
Stir fry on low heat to make it fragrant and also prevent pepper from bitterness
Once you see it darken a little bit, push it aside
add in ginger garlic and green onion (white part)
Saute them on low heat
bell pepper
fried chicken
stir it on medium-high heat for a while
add in the sauce from earlier
green onion(green part)