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How to Make Guizhou Spicy Chicken

Guizhou Spicy Chicken

Guizhou people's obsession with eating chicken

  • Holidays: Eat chicken
  • Birthdays: Eat chicken
  • When sick: Eat chicken
  • When guests visit: Eat chicken
  • Family reunions: Eat chicken
  • Don't know what to eat? Eat chicken

Guizhou Spicy Chicken features a variety of side dishes, offering a fragrant, spicy, and tender texture.

Estimated cooking difficulty: ★★★★

Essential Ingredients and Tools

  • Free-range corn-fed chicken
  • Potatoes
  • Garlic
  • Bay leaves
  • Ginger
  • Dark soy sauce
  • Sichuan peppercorns or numbing peppers
  • Chili paste (made from crushed chili peppers mixed from Huaxi Dangwu, Zunyi Bullet Head, Strip peppers, and Dafang wrinkled peppers)
  • Doubanjiang (broad bean paste)
  • Beer
  • Garlic sprouts
  • Fermented rice wine residue (Jiu Zao)
  • Cooking oil

Measurements

Per serving:

  • Chicken: 2 kg (approx. 4.4 lbs) for 3-4 people; increase proportionally for more servings
  • Beer: Half a bottle
  • Ginger: Two pieces, finger-sized
  • Chili paste: 500g (approx. two fist-sized portions)
  • Garlic sprouts: 3 stalks
  • Bay leaves: 2 leaves
  • Garlic: 2 cloves
  • Potatoes: 2
  • Rapeseed oil: 1 kg (approx. 2.2 lbs); a large amount is needed for initial frying
  • Dark soy sauce: 20 ml

Instructions

  • Add oil to the wok until it reaches half its height. First, fry the potato strips cut into long pieces until the surface turns golden, then remove and set aside. When the oil temperature rises to a point where it feels hot to the hand, add the cut chicken pieces to the wok along with sliced ginger and Sichuan peppercorns.
  • Initially, the oil will be cloudy due to the moisture in the chicken. Continue frying until the oil becomes clear, indicating the chicken is fried. Remove and set aside.
  • Remove about one-third of the oil from the wok, as it is no longer needed.
  • Heat the remaining oil in the wok. Add the chili paste, Doubanjiang, and sliced ginger. Stir-fry until red oil emerges. Add the fried chicken pieces and stir-fry evenly to coat.
  • Once the chicken pieces are evenly colored, add the dark soy sauce and pour in the beer. Ensure the beer covers the chicken completely. Add the bay leaves, cover the wok, and simmer for 10 minutes, stirring occasionally.
  • Add the potato strips and whole garlic cloves (do not chop them). Simmer for another 20 minutes.
  • Finally, add the fermented rice wine residue and stir-fry evenly. Add the chopped garlic sprouts, and the dish is ready to serve.

Additional Notes

  • During the cooking process, be sure to stir-fry frequently, as the chili paste can easily burn.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.