Dry-Fried Chicken Cubes

Method10 steps

1. 1

   Cut the Ingredients

   食材改刀

   Debone the chicken legs (skip this step if using boneless leg steaks). Pound the chicken meat with the back of a knife, then cut it into 2cm cubes.

   鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。

   ⏱5 min

   • 💡 Pounding with the back of a knife makes the chicken more tender.用刀背拍打可以让鸡肉口感更松软
   
2. 2

   Marinate the Chicken

   腌制鸡肉

   Add salt, chicken bouillon powder (optional), ground pepper, light soy sauce, dark soy sauce, and cooking wine (Shaoxing) to the chicken. Mix until sticky, then add starch and mix well. Add cooking oil to prevent sticking, and marinate for 30 minutes.

   鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。

   ⏱30 min

   • 💡 Adding cooking oil is key to preventing the chicken pieces from sticking together when deep-fried.加入食用油是防止下锅炸时鸡块互相粘在一起的关键
   
3. 3

   Prep the Potatoes

   土豆预处理

   Peel the potatoes and cut them into 2cm cubes. Boil for 5 minutes, then remove and drain well to prevent splattering during deep-frying.

   土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。

   ⏱10 min

   • 💡 Make sure to drain thoroughly, otherwise the oil will splatter violently when added to the wok.水分一定要控干，否则下油锅会剧烈溅油
   
4. 4

   Prep the Vegetables

   配菜准备

   Remove the seeds from the green bell peppers and cut them into 2cm slices. Place them in a spider / slotted spoon and set aside.

   青椒去籽，切成 2cm 小片，放在笊篱中备用。

   ⏱2 min

   • 💡 The green bell pepper slices should be the same size as the chicken and potato cubes.青椒片大小应与鸡块、土豆块保持一致
   
5. 5

   First Fry the Potatoes

   初炸土豆

   Add plenty of oil to the wok. When the oil reaches 180°C, add the potato cubes and fry for 3 minutes, then remove.

   锅中加入宽油，油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。

   ⏱3 min

   • 💡 The oil should cover the ingredients.油量需没过食材
   
6. 6

   First Fry the Chicken

   初炸鸡块

   When the oil temperature rises to 180°C again, add the chicken cubes and fry for 2 minutes, then remove.

   待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。

   ⏱2 min

   • 💡 Do not stir the chicken immediately; wait until it sets before separating the pieces.炸鸡块时不要立刻搅动，待其定型后再拨散
   
7. 7

   Second Fry the Chicken

   复炸鸡块

   When the oil temperature rises to 180°C again, add the chicken cubes and fry for 1 minute, then remove.

   待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。

   ⏱1 min

   • 💡 The second fry makes the exterior crispier and drains excess oil.复炸可以使鸡块外皮更酥脆，并逼出多余油脂
   
8. 8

   Second Fry the Potatoes and Blanch the Peppers

   复炸土豆及青椒断生

   When the oil temperature rises to 180°C again, add the potato cubes and fry for 1 minute. Then pour the oil and potatoes through the spider / slotted spoon to drain, blanching the green bell pepper slices on the spoon.

   待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。

   ⏱1 min

   • 💡 Blanching the peppers in the hot oil as it drains keeps them crisp and vibrant in color.利用热油过滤的瞬间让青椒断生，可以保持青椒的脆爽和色泽
   
9. 9

   Make the Sauce

   熬制酱汁

   Add 5ml cooking oil to the wok. Over low heat, sauté garlic cloves until golden. Add red oil doubanjiang and sauté until fragrant. Add white sugar and stir until melted. Add crushed Sichuan peppercorns, then add 40ml water and stir continuously until the sauce thickens.

   锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。

   ⏱5 min

   • 💡 Keep the heat low throughout to avoid burning the doubanjiang and sugar.全程小火，避免豆瓣酱和白糖炒糊
   
10. 10

    Combine and Serve

    混合成菜

    Add the fried chicken cubes, potato cubes, and green bell pepper slices. Stir to combine and serve.

    下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。

    ⏱1 min

    • 💡 Toss quickly to coat the ingredients evenly with the sauce, then serve.快速翻拌，让酱汁均匀裹在食材上即可出锅