Just note, if You decide to cook Chinese cuisine-sooner or later You will have to search for some of the ingredients of this cuisine on the Internet or in large supermarkets. Shaoxing wine and Sichuan pepper are examples. It turns out very soft, spicy chicken in a thin, crispy breading. Get ready and cook.
Onions cut into feathers.
Garlic and ginger peel, cut into plates.
Sichuan pepper grind in a mortar, mix with salt.
Wash fillet, dry with a napkin, cut into pieces. Granulate is not necessary, but very large do not. Deep-fried, so they should be ready but the breading should not burn.
Prepare the marinade from 3/4 of the prepared mixture of pepper and salt (about a teaspoon with a slide), seasoning, soy sauce, wine, sugar, green onions, garlic, ginger.
Mix everything well.
1/4 mixture of pepper and salt leave.
Paprika do not touch.
Fillet mix well with the marinade, cover the container with a lid or foil and remove to the refrigerator for 40-60 minutes.
If there is time - on night. Couple of times can be randomize for better pickling and try on where sea salt.
While the fillet is marinated-we will do breading.
In a large container, mix the starch, breadcrumbs, flour.
In a bowl, mix the paprika and the rest of the salt and pepper mixture.
Roll each piece of breaded fillet and put the pieces on a napkin. It's better that the pieces don't touch. Will get wet and stick together.
I do it for convenience. All fillets prepared, and then quietly fry.
Piece of advice. In a bowl with breading put several pieces of fillet, cover with a lid, a couple, three times shake-ready. Breaded fillet, hands clean, time saved.
That's what we get in the end.
In a wok or in a deep saucepan, heat the oil for deep-frying. Warm up well.
Deep-fry the fillet pieces until Golden brown.
All the pieces at once in the fryer do not need to put. Fryer should always be hot. As the saying goes: "Hurry, but slowly"
Transfer the finished pieces to a napkin, sprinkle with the prepared mixture of salt, pepper and paprika.
That's all she wrote.
Sprinkle with green onions and sesame seeds.P.S. in marinade remain garlic and ginger. Who loves can fry them in the oil left over from frying chicken. I fried a couple more green onion feathers.