| Cook Time | 40 minutes |
| Servings |
Ingredients
Basic:
- 1 piece Chicken no more than 1 kg
- 50 ml Soy sauce
- 30 ml Sake Chinese rice cook wine
- 1 liter Vegetable oil
Sauce:
- 3 tablespoons Broth chicken broth
- 5 cloves Garlic
- 3-4 twigs Green onions to taste
- 2 pinches Allspice Sichuan ground pepper
- 1 tablespoon Soy sauce
- 2 teaspoons Dry white wine Chinese rice cook wine
- 1 teaspoon Sesame oil
- 1 teaspoon Vegetable oil
- 1 teaspoon Sugar
Ingredients
Basic:
Sauce:
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Instructions
- Cut the chicken along the spine and place it on a small baking tray.
- Mix 1 tablespoon of wine and 2 tablespoons of soy sauce and pour this marinade over the chicken. Make incisions on the breast and lower leg, brush the chicken with marinade and leave to marinate for 15 minutes.
- While the chicken is marinating, prepare the sauce: Finely chop the garlic or squeeze it with a garlic press. Finely chop the green onion.
- Transfer the onion and garlic to a bowl... Add sugar, wine, soy sauce, chili oil and sesame oil, broth and ground Sichuan pepper. and mix thoroughly.
- Put the wok on the fire, pour oil and preheat it to deep-fry temperature. Wipe the chicken with a paper towel and gently dip it into the heated oil. Turn down the heat and fry for 15-20 minutes, periodically turning and piercing the chicken with a toothpick
- When the transparent juice starts to stand out from the punctures, the chicken is ready. Take. Cut the hot chicken into small pieces and put it on a plate...
- ... and pour over the sauce
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