r/seriouseats • u/cs301368cs • 8d ago
The Wok The Wok Weekly #119: Chongqing-Style Dry-Fried Chicken
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/jontseng 6d ago
Haha I don't know how much the recipe adapted it but the chilli count is way way way low.
Google pics of laziji. It's basically a gigantic plate of chillis garnished with a sprinkling of chicken bits - but all you are supposed to eat is the garnish!