Spicy Dry-Fried Chicken Recipe: What is Dry Frying?

Here’s a look at how to make spicy dry-fried chicken – numbing spicy and crispy, chewy dry-fried chicken with dried chili peppers and Sichuan peppercorn.

Dry-frying is a cooking technique in which the protein or vegetables are cooked in hot oil to drive off the moisture inside them, resulting in a crispy, chewy jerky-like texture.

The outside of the meat or vegetables get dried out and browned (hence “dry frying.)”

The dry-fried foods then get stir-fried with some aromatic ingredients like spices so that the flavours of the spices get transferred.

The resulting dish has strong flavours with a crispy, chewy jerky-like texture.

In this recipe, I use Wingtat Boneless Skinless Chicken Breast available at T&T Supermarket.

Disclosure: Wingtat offered me media samples to try out.

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons oil
• 40 Sichuan chilli peppers
• 1 tablespoon Sichuan peppercorn
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 stick Green onion chopped finely
• 1 root ginger sliced

Instruction

1. Cut chicken into bite-sized pieces.
2. Heat 1 tablespoon of oil in a wok or pan on high heat until near smoking.
3. Add chicken pieces in and fry to drive off moisture. Cook until golden brown. Set aside.
4. Clean the wok or pan. Add 1/2 tablespoon of oil on low heat and then fry the Sichuan chilli peppers peppers for a few minutes until they become dark red. Add Sichuan peppercorns. Set aside.
5. Add 1/2 tablespoon of oil in wok or pan again. Cook ginger and green onion until fragrant.
6. Return chicken pieces, spices, add salt and cook until fragrances have been absorbed by the chicken.

Print Recipe

Spicy Dry-Fried Chicken

Servings

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons oil
• 40 Sichuan chilli peppers
• 1 tablespoon Sichuan peppercorn
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 stick Green onion chopped finely
• 1 root ginger sliced

Servings Ingredients 1 pound boneless, skinless chicken breast 2 tablespoons oil 40 Sichuan chilli peppers 1 tablespoon Sichuan peppercorn 1 tablespoon cumin 1 teaspoon salt 1 stick Green onion chopped finely 1 root ginger sliced

Instructions

1. Cut chicken into bite-sized pieces.
2. Heat 1 tablespoon of oil in a wok or pan on high heat until near smoking.
3. Add chicken pieces in and fry to drive off moisture. Cook until golden brown. Set aside.
4. Clean the wok or pan. Add 1/2 tablespoon of oil on low heat and then fry the Sichuan chilli peppers peppers for a few minutes until they become dark red. Add Sichuan peppercorns. Set aside.
5. Add 1/2 tablespoon of oil in wok or pan again. Cook ginger and green onion until fragrant.
6. Return chicken pieces, spices, add salt and cook until fragrances have been absorbed by the chicken.