[Ingredients]
*Curing chicken
1 cut chicken (No. 9)
Flavoring salt 1 tbsp (10g)
MSG 1/2 tbsp (5g)
Pepper
*Sauce
Dark soy sauce 6 tbsp (60g)
Brown sugar 2.5 tbsp (25g)
Starch syrup 2 tbsp (28g)
Cooking wine 2 tbsp (20g)
MSG 1/2 tbsp (5g)
Minced garlic 2 tbsp (30g)
10 Cheongyang peppers (80g)
Laochuo 1/3 tbsp (3g)
Sichuan pepper 5g
*Chicken
Frying powder (for batter) 1 & 2/3 cup
Frying powder
Water 1 & 1/3 cup (240g)
Cooking oil 1.8L
Soaked rice cake 1 cup (140g)
----------------------------------------------------------------------
[Directions]
*Chicken curing
1. Clean cut chicken thoroughly and drain water.
2. Mix flavoring salt, MSG, and pepper with the chicken and cure for about 30 minutes.
*Sauce
1. Remove the tip of Cheongyang pepper, slice in half, and chop finely.
2. Cut Sichuan pepper into small pieces.
3. Add dark soy sauce, brown sugar, starch syrup, cooking wine, MSG, and lao tou you in a pot and bring to boil.
4. When it boils, reduce heat and add minced garlic, Cheongyang pepper, and Sichuan pepper.
*Chicken
1. Soak rice cake in water for at least 1 hour.
2. Add cooking oil to a coated pan and preheat to 160-170°.
3. Mix the frying powder and water to make the batter.
4. Mix the cured chicken with the batter.
5. Add some frying powder in a plastic bag, put the battered chicken in the bag and shake to mix.
6. Add chicken to heated oil and deep-fry for 8 minutes.
7. Remove water from soaked rice cake completely, and deep-fry in oil for 1 minute.
8. Mix the deep-fry chicken and rice cake with the sauce in a large bowl.
