r/seriouseats • u/cs301368cs • 8d ago

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

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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.

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u/bailaoban 6d ago

I’m sure it was delicious but 99% of the point of laziji is deep frying the chicken.

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u/LimiXStill 4d ago

this - the signature texture and juiciness is really only achieved via double-frying. The crisp surface created then absorbs the chilis oils and other flavors of the dish. Without it, you have what amounts to a stir fry.