Pan-fried Chicken – Super Easy Chicken Recipe

Super easy and addictive pan-fried chicken is my recent favorite way of making chicken, in addition to my Chinese steamed chicken recipe. There is no marinating, no simmer process. All we need to do is a long-time pan-frying process. The chicken is full of flavor, with a strong aromatic profile, especially from Sichuan peppercorns.

In busy seasons, I always wanted to make some quick, delicious dishes. Compared to other simmered chicken or stewed versions, it is much quicker and easier. The ingredient list is quite short too, only a few types of aromatics like ginger, garlic, dried chili pepper, and Sichuan peppercorn are needed. Don’t miss the Sichuan peppercorns in this recipe. It tastes super great in all dry-fried dishes, whether with protein or vegetables.

Using a pan to fry directly is a method called dry-frying in Chinese cooking. I have introduced this dry-frying, or long-time pan-frying, method in my pan-fried pork belly recipe. You can also apply this to chicken wings.

The slow process works similarly to dehydration and fat rendering, unlocking layers of flavor. The Maillard reaction during the process gives the chicken a lovely golden brown color. All of the pieces will have a lovely crispy shell, similar to our Chongqing chicken. By the way, if you love that version, this must be trying because they taste similar but are less spicy and much easier.

Elaine’s Note

• At the very beginning, add a small amount of oil as the starter. I highly recommend using sesame oil instead of regular vegetable oil for cooking.
• After adding the chicken chunks, there will be a stage with lots of water in your pan. Be patient and fry until the oil becomes clear again.
• Pour off the extra oil before adding seasonings, since we are aiming for a dry-fry texture. You can save this oil for noodles or salads.
• Turn over and move frequently after the chunks begin to brown in color to avoid burning.
• Garlic slices, dry peppers, and Sichuan peppercorns can easily burn when the heat is too high after prolonged pan-frying. So slow down the fire at the last sage.

Step-by-Step Instructions

Cut the chicken into small pieces, clean and strain completely. Remember to choose younger chicken.

Add a little sesame oil to the pan, then spread the chicken in it. At first, there will be lots of water if you pan, continue frying for a while, and then add shaowing wine. Now, let’s add ginger slices to help remove the odd taste.

Continue frying for around 10 minutes with medium heat. You may find there is a lot of oil in the pan; pour it all out.

Slow the fire down and add the seasonings, including dried chili pepper, Sichuan peppercorns, garlic cloves, salt, light soy sauce, and sugar. Continue frying until the chicken skin becomes slightly golden brown.

Here is our pan-fried aromatic chicken.