「Dry-Fried Young Chicken」

Ingredients and amounts

• 400g chicken thigh meat
• 200g potato
• 60g green bell pepper
• 10g garlic cloves
• 3g salt
• 3g chicken bouillon (optional)
• 2g ground white pepper
• 5g light soy sauce
• 2g dark soy sauce
• 5g cooking wine
• 20g cornstarch
• 40g Pixian chili bean paste
• 30g sugar
• 2g ground Sichuan pepper

Step-by-step method

1. 1

   Step 1

   Debone the chicken thighs (skip if using boneless thighs). Tenderize the meat with the back of a knife, then cut into 2cm pieces.

2. 2

   Step 2

   Add salt, chicken bouillon (optional), white pepper, light soy sauce, dark soy sauce, and cooking wine to the chicken. Mix until sticky, then add cornstarch and mix well. Add a little cooking oil to prevent sticking, and marinate for 30 minutes.

3. 3

   Step 3

   Peel the potato and cut into 2cm cubes. Boil in water for 5 minutes, then drain and pat dry to prevent splattering during frying.

4. 4

   Step 4

   Remove the seeds from the green bell pepper and cut into 2cm pieces. Set aside in a strainer.

5. 5

   Step 5

   Add enough oil to a wok to submerge the ingredients. Heat to 180°C, then fry the potato cubes for 3 minutes and remove.

6. 6

   Step 6

   Reheat the oil to 180°C, then fry the chicken pieces for 2 minutes and remove.

7. 7

   Step 7

   Reheat the oil to 180°C, then fry the chicken pieces again for 1 minute and remove.

8. 8

   Step 8

   Reheat the oil to 180°C, then fry the potato cubes again for 1 minute. Pour the oil and potatoes through a strainer over the green bell pepper pieces to blanch them.

9. 9

   Step 9

   Add 5ml cooking oil to the wok. Over low heat, stir-fry the garlic cloves until golden. Add the chili bean paste and stir-fry until fragrant. Add the sugar and stir until melted. Add the ground Sichuan pepper and 40ml water, stirring constantly until the sauce thickens.

10. 10

    Step 10

    Add the fried chicken, potato cubes, and green bell pepper pieces. Stir well and serve.