Can anyone recomend a recipe for Chinese Dry Chilli Chicken?

can anyone recommend a recipe for Dry Chilli Chicken? I am looking for something similar (clone like) to Lao Sze Chuan version of Dry Chilli Chicken? I am specifically looking for a recipe someone on this forum has tried themselves so they can give an honest review of similarity's and differences from the restaurant version of Dry Chilli Chicken?

I don't know if this recipe is similar to Lao Sze Chuan version but looks good as well:
http://www.achinesefood.com/2009/01/15/ ... hilli.html

The closest we have come to Tony's chicken is too use Tsin Tsin peppers that have been ground up and to mix that with your breading mix. My expectation is that without knowing the exact recipe and having the woks available in a commercial kitchen, that one can only approximate but never come really close to Tony's.
Which is why in Chinatown I always come home with some!-Dick

so basically you're asking us how to make (chicken) crack?

dudefella wrote:so basically you're asking us how to make (chicken) crack?

No, I am asking if others have tried to make a home version of dry chili chicken and what there thoughts were to how it compares to Lao Sze Chuan version? I am curious if Lao Sze Chuan uses flour on the chicken before frying it?

Another Chili Chicken recipe I found on the web seems to look good as well was on egullet.org:
http://forums.egullet.org/index.php?/to ... try1212693

Fuchsia Dunlop doesn't mention any flour in her recipe. However, I'd bet that a nice coating in seasoned potato starch would do the trick, and fry in hot hot hot oil. Ms. Dunlop has trouble with high enough heat herself sometimes. At any rate, her Sichuanese cookbook is a treasure.

jimfaster wrote:chicken chili recipe is the dish that has been proven over the sail smoothly on almost every buffet table. Chili chicken is just tends to eat during the evening. It makes an excellent dish to be appreciated by lovers of chicken and the best part is that it is a low-fat dish. Talking about the nutritional value of this delicious spicy chicken chili recepit, it contains about 178 calories, 22.1 g protein, 10.8 g carbohydrates and 4.9 grams of fat. Here are the steps how to make the recipe for Chicken Chili Chinese ...

I don't think your version is what I'm looking for.. I am specifically looking for a the Chinese version of Dry Chili Chicken. The version your giving a recipe above might be an Indian version or some other version. Your recipe doesn't even have Dry Chilies in the recipe.

Chichi Wang at Serious Eats just posted this recipe: http://www.seriouseats.com/recipes/2011 ... ecipe.html

I've had good luck with other items in this "Seriously Asian" series.

Posted on the WGN website today 2.19.2015 - "Lao Sze Chuan chef Tony Hu makes dry chili chicken"
http://wgntv.com/2015/02/19/lunchbreak- ... i-chicken/

Lao Sze Chuan Special Dry Chili Chicken

Ingredients:
16 oz. chicken
1 oz. of ginger root
1 oz. of green onion
1 oz. of garlic
1 oz. of Szechuan peppercorn
2 oz. of dry chilis

Condiments:
1 teaspoon of salt
2 Tablespoons of cooking wine
2 Tablespoons of chili sauce
1 teaspoon of sesame oil

Directions:
Clean the chicken, garlic, ginger and green onion, dice the chicken and slice the garlic, ginger and the green onion. Heat the wok, put few drops of sesame oil. Stir fry garlic, ginger, green onions, dry chilis and sze chuan peppercorn until it changes color and dry chilis become a little crispy. Put in the diced chicken and continue stir-frying, put in salt, cooking wine and continue stir-frying until chicken is well done. Put in chili sauce and few more drops of sesame oil to stir fry a bit and ready to serve.

Hi,

I watched this segment this afternoon. There are two elements missing in this recipe:

- Their chicken was prepped with some coating on it, which Tony acknowledged though never explained with what. It is not mentioned in this recipe, either.

- The chili sauce is made in-house, which is likely important to faithfully recreating the flavor experience.

If it is not up already, WGN often has a video clip up of the segment.

Regards,

Cathy2 wrote:Hi,

I watched this segment this afternoon. There are two elements missing in this recipe:

- Their chicken was prepped with some coating on it, which Tony acknowledged though never explained with what. It is not mentioned in this recipe, either.

- The chili sauce is made in-house, which is likely important to faithfully recreating the flavor experience.

If it is not up already, WGN often has a video clip up of the segment.

Regards,

I watched the segment as well as it seems Tony is not that good in public speaking or talking in English to another reporter. There was some awkward short silence which doesn't work on TV. Also it looks as mentioned the chicken was coated with something that look like flour or corn starch before hand.

Video is up the WGN site:
http://wgntv.com/2015/02/19/lunchbreak- ... i-chicken/

Since my first Post on this thread we have developed our recipe to where it is very very good but it is not an exact copy as for flavor, similar, but it will never be exact.
We now marinate the chicken preferably 12 hours or longer in:
Chinese Double Dark soy
Chinese rice wine, not cooking but real non salted wine.
Fresh ground ginger
Chinese black vinegar
Sesame oil
Chicken is them rolled in a mixture of ground Tsin Tisn chili's, Penzy's or you can purchase large bags in Chinatown, bread crumbs and fried in peanut oil.
Coating adheres nicely to the marinated chicken, so don't dry the chicken but put directly from the marinade to the coating mixture.-Dick
Note: previous methods that did not incorporate ground chili's in the coating were not hot enough no matter how many chili's were used in the woking.