[Chicken]
- 600g boneless chicken thigh, cut into bite size
- 2tbsp Hua Diao wine
- 1tbsp Lee Kum Kee superior light soy sauce
- 100g plain flour
- 2tbsp chilli powder
- 1tbsp Sichuan peppercorn powder
- Oil for deep-frying
[Ingredients]
- 2tbsp oil
- 1pkt Lee Kum Kee Sichuan hot and spicy hot pot base paste
- 2tbsp Lee Kum Kee minced garlic
- 2tbsp Lee Kum Kee minced ginger
- 2tbsp Hua Diao wine
- 20g dried chilli
- 3 stalks scallions, cut into 3cm length
- White sesame seed
[Ingredients]
1. Chicken: Place all ingredients in a mixing bowl and mix well. Set aside for 10mins.
2. In a mixing bowl, add in flour, chilli powder and peppercorn powder, mix well.
3. Coat chicken pieces with flour mixture. Deep-fry till golden brown, drain and set aside. Then re-fry chicken to get it crispy. Drain and set asset.
4. In a pan, add in oil, followed by garlic and ginger. Stir-fry till fragrant.
5. Add in dried chilli and stir-fry. Followed by hot pot paste, mix well.
6. Add in fried chicken and mix well.
7. Lastly, add in Hua Diao wine, scallions and sesame seed. Mix well.
Adapted from The Meatmen
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