How to Make Spicy Chicken Riblets

    Many people enjoy eating chicken crispy bones, as do I. The most commonly ordered item at barbecues is not mutton skewers, but rather the chicken crispy bones.The crispy bones are delicious, but they indeed have a lot of fat. This recipe maximizes the release of its fat, leaving only the fragrant and crunchy texture without any greasiness. Main ingredients Chicken crispy bones 600 grams Auxiliary materials

    Dried chili peppers 20 grams

    Sichuan pepper 5 grams

    Roasted white sesame seeds 10 grams

    Soy sauce (light) two spoons Soy sauce (dark) half a spoon Cooking wine a spoon Salt small amount Sugar small amount Ginger Garlic three cloves# Nine # Spicy Chicken Crispy Bones Recipe 1. Prepare ingredients. 2. Marinate the chicken crispy bones with a small spoon of salt and sugar. 3. Add a spoon of cooking wine. 4. Chop half of the ginger, mix it all together, and marinate for an hour. 5. During this time, prepare the seasonings: cut the dried chili peppers into segments, discard the seeds at the bottom of the bowl, slice the remaining ginger, and gently smash the garlic cloves. 6. After marinating, heat a non-stick pan without adding oil and place the chicken crispy bones evenly to release their fat on medium-high heat. 7. Once the chicken crispy bones start releasing their fat, add the chopped ginger and garlic, stir-fry. 8. Continue cooking until the chicken crispy bones are completely white, with most of the fat released; at this point, discard most of the oil from the pan. The amount of discarded oil is enough to cook three or four dishes more, really a lot!

    9. Place the pan back on the stove and add the dried chili peppers and Sichuan pepper, stir-fry for a moment.

    10. Add two spoons of light soy sauce and half a spoon of dark soy sauce, keep stirring until the chicken crispy bones turn slightly golden-brown.

    11. Finally, toss in the roasted white sesame seeds and mix well before serving.

    Cooking Tips

    The chicken crispy bones were already salted during marination, so I did not add any additional salt while cooking. Adjust according to personal taste.

    Garlic lovers can prepare more; use a knife to gently smash the cloves, add them in step 7 for an extra delicious texture.

    Marinate the chicken drumsticks well, then heat a non-stick pan without adding oil and place the chicken drumsticks evenly to fry out the fat.

    Once the chicken drumsticks release their fat, add the ginger and garlic, stir-fry.

    Stir-fry until the chicken drumsticks turn white, with most of the fat released; at this point, discard most of the oil from the pan. The amount of oil can be used to cook several more dishes, really quite a lot of oil.

    Return the pan to the stove and add dried chili peppers and Sichuan peppercorns, stir-fry briefly.

    Add two tablespoons of soy sauce and one tablespoon of dark soy sauce, constantly stir-fry until the chicken drumsticks turn slightly golden on the surface.

    Add toasted sesame seeds and stir well before serving.

    Cooking Tip

    The chicken drumsticks were salt-marinated beforehand; therefore, no additional salt was added during cooking. Adjust to your own taste preference. For those who like garlic, prepare more and lightly smash them with a knife, then add in Step 7 as whole cloves are also delicious.