Ingredients
3 young chickens (2000 g / about 4.4 lbs total), 2 eggs, 100 g (about 3.5 oz) cilantro
Seasonings
1000 g (about 2 lbs) peanut oil (100 g/3.5 oz actual consumption), 100 g (3.5 oz) peanuts, 50 g (1.75 oz) cooking wine, 50 g (1.75 oz) wet cornstarch slurry, 5 g (1 tsp) salt, 2 g (1/2 tsp) MSG, 10 g (2 tsp) sugar, 25 g (2 tbsp) sesame oil, 15 g (1/2 oz) ginger, 15 g (1/2 oz) scallions, 20 Sichuan peppercorns, 2 g (1 tsp) ground Sichuan pepper.
Instructions
1. Roast the peanuts with salt until cooked, then remove the skins and chop finely; finely chop half the scallion, and lightly crush the remaining scallion along with the ginger.
2. Debone the chicken, then use the back of a knife to pound the meat until tender, and cut into 4.5 cm (about 1.8-inch) squares. Marinate with cooking wine, salt, sugar, scallions, ginger, Sichuan peppercorns, and MSG for about 1 hour. Remove the Sichuan peppercorns, scallions, and ginger, then coat the chicken pieces with egg white and wet starch, and finally coat them with crushed peanuts.
3. Heat peanut oil in a wok until boiling, then fry the pieces one by one briefly and remove; once the oil has dried out, return the chicken to the wok and fry until golden brown and crispy, drain off the oil, sprinkle with Sichuan peppercorn powder and chopped scallions, drizzle with sesame oil, arrange on a plate, and garnish with cilantro. This dish is golden in color, crispy on the outside and tender on the inside, savory and delicious, making it an ideal accompaniment for drinks.