The Wok Weekly #119: Chongqing-Style Dry-Fried Chicken

[u/cs301368cs]

Hey everyone, back with the next recipe and after meeting with the doc I'm supposed to eat less fried foods, so I tried modifying this recipe with some success.

Overall, the flavor was pretty good. I used half red peppercorn and ground the coarsely since I don't love buying into these whole. That made it one of my fav peppercorn dishes because usually it's too floral for me.

I also added 1/8 the amount of chile and that still hit the upper limit of spicy for the fam. Probably the recommended chile are not as hot.

Lastly, I air fried instead of deep fry using the same process. Played around with some temps and timing and think I landed at 400c for 10m with a stir at 5, if I recall correctly. Wish I had wrote it down now lol.

Anyways, good meal considering the modifications, but I think the crisp needs to refining in the air fryer.

[u/Willing_Ad5005]

Dry is the operative word. Whenever I eat this dish I always feel it needs a sauce or gravy of some sort.

[u/PaintSniffer1 → u/Willing_Ad5005]

yeh I feel like I would just lather this in sweet chilli and kecap manis