dry fried chicken

How to Make Dry-Braised Chicken: A Comprehensive Guide

Dry-braised chicken (干煸鸡) is a Sichuanese stir-fry beloved for its crispy texture, spicy aroma, and tender meat. Here’s a step-by-step guide to mastering this dish at home.

Ingredients: 500g chicken thighs (cut into 2cm cubes), 2 tbsp Sichuan peppercorns, 10 dried chilies, 3 garlic cloves, 1 tbsp ginger, 2 spring onions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and cooking oil.

Steps:

1. Marinate the chicken: Toss chicken with 1 tbsp soy sauce, Shaoxing wine, and a pinch of salt for 15 minutes.

2. Prepare aromatics: Heat oil in a wok over medium heat. Sauté dried chilies until fragrant, then add Sichuan peppercorns (lightly toasted for a numbing kick). Remove and set aside.

3. Stir-fry chicken: Add more oil, stir-fry chicken until golden and crispy (about 8-10 minutes). Remove excess oil.

4. Combine: Return chicken to the wok. Add minced garlic, ginger, and spring onions. Stir-fry for 1 minute.

5. Season: Drizzle in remaining soy sauce and sugar. Toss to coat evenly.

6. Finish: Sprinkle toasted peppercorns and chilies. Mix well and serve hot.

Tips: For extra crunch, double-fry the chicken. Adjust spice levels by controlling chili quantity. Pair with steamed rice for a perfect meal!