The trick is to smoke the meat and not make the meat smoke

DRY-FRIED CHICKEN

  Date: February 05, 2013
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This recipe from Land of Plenty uses a different method of frying than deep fat frying. The chicken is stir-fried using a small amount of peanut oil. First it uses high heat, for about 5 minutes then the heat is turned down to medium and the chicken continues to cook for 10-15 minutes until it is crispy and dark brown. There is really no sauce per se, some other liquids and veggies are added along the way. I ran into some difficulty with the temperature change. I closed the damper way down on the Egg and removed the wok from the heat for a minute or so. The fire was still a bit to hot when I returned the wok to the heat. This ended up burning the Sichuan chili peppers when I added them. I wasn't too concerned since you remove these before serving. What I didn't realize is the long cooking time would result in some of the blackened outer skin flaking off and ending up on the food. This was a cosmetic issue only, I didn't taste a burnt flavor. The chicken was tasty and crispy and the veggies were good. I particularly liked the use of celery. I will revisit this recipe some time and work on my techniques for getting the temperature down on the Egg.
Recipe Source:
Alt image
Land of Plenty
Land of Plenty: Authentic Sichuan Recipes
Dry-Fried Chicken -
Page 243
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal