Ingredients
750 g (about 1.6 lbs) chicken breast, 25 g egg white, 50 g flour, 50 g pork.
Seasonings
4 g salt, 10 g each minced scallion and ginger, 30 g Shaoxing wine, 100 g sesame oil, 1500 g (about 3 1/3 cups) peanut oil (about 100 g/7 tablespoons will be absorbed).
Instructions
1. Take 8 slices of young chicken breast with the wing bone attached, remove the meat from the wing bone joints, chop off the joints at the large bend of the wing, cut off the root bone ring (keeping the breast meat connected to the wing bone), trim away the fat skin and white sinew from the breast meat, poke a few small holes with the tip of a knife, then pound the meat with the back of a knife to loosen and flatten it into thin slices, and briefly marinate with Shaoxing wine and salt.
2. Finely chop the pork belly and fat into a paste, place in a bowl, add egg white and water, mix well, then add chopped scallions, ginger, and salt; add dried shrimp and sesame oil, mix into a filling. Lay the tenderized chicken breast flat on a cutting board, cut lengthwise into two halves (keeping the bone attached to the meat), spread the meat filling evenly over the chicken, roll it into a chili pepper shape, first coat with flour, then dip in egg wash, and roll in breadcrumbs on all sides to form the chicken chili blank. Fry in oil heated to about 30% hot (around 170°F/75°C) until the wing bone and chicken roll form a right angle and turn golden brown and cooked through, then remove. Each wing bone is paired with one "chicken chili," slice and arrange on a plate in its original shape to serve. This dish is golden in color, crispy on the outside, and tender on the inside.