Ingredients

The following ingredients have 4 Servings
  • 3 pounds bone-in, skin-on chicken thighs and legs
  • 2 teaspoons salt, plus more to taste
  • 2 teaspoons, plus 1 tablespoon black pepper, plus more to taste
  • 1 12-ounce beer
  • 1 pound new potatoes
  • 1 to 2 quarts vegetable oil
  • 2 tablespoons sliced garlic
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon Sichuan peppercorns, roughly chopped
  • 1 star anise, left whole
  • 2 dried chiles, minced
  • 1 1/2 tablespoons Sichuan hot bean sauce
  • 2 tablespoons dark rice wine (preferably Fujian Cooking Wine)
  • 3 to 4 cups chicken stock or water
  • 2 tablespoons sugar
  • 1/4 cup soy sauce
  • Cilantro, for garnish

Instruction

  • With a cleaver, chop the chicken into 2-inch pieces, and toss with 2 teaspoons salt and 2 teaspoons black pepper. (Use chicken scraps to make stock if you can.) Cover with the beer and marinate it in the refrigerator overnight or for at least a few hours. Cook the potatoes in salted water until nearly done; drain; cut into bite-size pieces if necessary.
  • Heat at least 2 inches of the oil in a wok or tall, narrow pot over high heat. The more oil you use, the more chicken you can cook at one time.
  • When the oil is hot, fry the chicken, in batches if necessary, until slightly brown; depending on your heat, this could take 1 to 5 minutes. Stir frequently. Remove with a spider or slotted spoon and let rest until cool, then fry again — up to 5 minutes depending on your heat — until nicely browned and crisp; remove. If you have the time, refrigerate the chicken before proceeding.
  • Reduce the oil to about 2 tablespoons (reserve the rest for frying or other uses), and turn the heat to high. Add the garlic, and cook a few seconds, then add another tablespoon of oil.
  • Add the cumin seeds, fennel seeds, Sichuan peppercorns, anise and dried chiles, and stir to combine. Add the hot bean sauce, and stir; return the chicken to the wok or skillet.
  • Stir in the dark rice wine and 2 cups stock or water, and stir to create a sauce. Add 1 tablespoon black pepper, the sugar and soy sauce; bring to a vigorous boil.
  • Add the potatoes, and continue to boil for another 10 to 15 minutes, adding more liquid as needed to keep the mixture soupy; you want to wind up with 1 to 2 cups sauce and tender potatoes. Taste, and adjust seasoning; add more black pepper if the taste isn’t strong.
  • Ladle the chicken, potatoes and broth into bowls. Garnish with cilantro and serve with noodles or rice.