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Spicy Paper-Thin Chicken
Spicy Paper-Thin Chicken

Here, chicken is flattened and deep fried to achieve a very crisp finish. The numbing sensation of Sichuan pepper acts as a source of heat and floral fragrance. This contrasts with the umami ingredients in the seasoning oil. A mixture of nuts and chilis gives toasted notes as well as extra crunch, while microgreens provide an uplift of freshness. Sichuan cooking meets the crispy experience of fried chicken!

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Ingredients

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Snack Gà Chiên Cay

Here, chicken is flattened and deep fried to achieve a very crisp finish. The numbing sensation of Sichuan pepper acts as a source of heat and floral fragrance. This contrasts with the umami ingredients in the seasoning oil. A mixture of nuts and chilis gives toasted notes as well as extra crunch, while microgreens provide an uplift of freshness. Sichuan cooking meets the crispy experience of fried chicken!

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Preparation

  1. Snack Gà Chiên Cay

    • Pound chicken breast until paper-thin, dust with starch, fry at 150°C, then at 180°C until golden.
    • Lightly spray with the seasoning oil, sprinkle with the nut-chili mixture, and garnish with sesame and microgreens.