Numbing-and-hot chicken from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

  • Ro_ on May 14, 2020

    The flavours in this were very nice. The recipe gave 2 large, 3 medium or 4 small portions. The only criticism is that it's very oily (and I used a lot less oil than stated in the recipe to achieve something between a deep fry and a shallow fry) which might put me off slightly for the future. You definitely need lots of plain white rice to go wtih it. I might try this again and just stir fry the chicken rather than deep frying it. I did this with breasts, not thigh.

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