Sichuan Style Salt Baked Chicken Recipes

Steps:

• Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately.
• Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon.
• Add chiles and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chiles. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken.
• Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chiles should not be eaten.

Steps:

• Sprinkle chicken tenders with salt and pepper.
• Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
• Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
• Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
• Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
• Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
• As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

Steps:

• Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions.
• Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours.
• Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on.
• Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
• Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour.
• Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces.
• Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
• Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
• Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.