AOKN
Culinary Explorer
This cold evening, while the rain patters softly against the windowpane, a delicious smell comes from my kitchen. While strolling around the picturesque alleys of Linyi, China, I was really inspired by this dish! 
I came into a tiny food stand with people congregating around sizzling woks full of golden-brown chicken tossed in an enticing mixture of spices. The delicious aroma promised a taste explosion with every bite! 
Allow me to welcome you into the heart of my kitchen as we explore the world of Linyi-style Fried Chicken together. As you discover this dish's intriguing past, get ready to have your taste buds tickled! 
INGREDIENTS:
Aromatics:
I came into a tiny food stand with people congregating around sizzling woks full of golden-brown chicken tossed in an enticing mixture of spices. The delicious aroma promised a taste explosion with every bite! Allow me to welcome you into the heart of my kitchen as we explore the world of Linyi-style Fried Chicken together. As you discover this dish's intriguing past, get ready to have your taste buds tickled! INGREDIENTS:
Aromatics:
- 2 Bay leaves
- 1 Star Anise pod
- Half a stick of cinnamon
- 1-2 Tbsp of sichuan peppercorns
- 1 inch section of ginger peeled and sliced thin
Sauce:
- 2 Tbsp Tian Mian Jiang (Sweet Bean Sauce)
- 1 Tbsp Doubanjiang
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 teaspoon dark soy sauce
- 2 Tbsp Rice Wine or Mirin
- 2 Tsp sugar
Stir fry Ingredients:
- 5-6 Cloves garlic, cut in halves or thirds
- 2-3 Serrano chiles (diced "hob-style")
- 1 Red Bell Pepper in large dices
- 2-3 Green Onions, diced
- 5-6 whole dried red chiles (I used chile de arbol)
- 2 bone-in, skin-on chicken thighs
- 1 boneless chicken breast
- Lard
- Canola oil
- corn starch
INSTRUCTIONS:
- De-bone chicken but leave skin on. Save bones. Cut chicken into several large chunks. Toss chicken lightly in corn starch.
- Mix sauce ingredients.
- Heat oil and lard in dutch oven or wok.
- Start boiling some water in a separate pot (I used our electric kettle).
- Add aromatics to oil. Let them fry for a couple minutes.
- Add chicken to oil along with the chicken bones. Let it fry until outside is just beginning to brown and moisture has cooked out of chicken and evaporated, leaving only oil.
- Drain some of the oil if desired.
- Add sauce and stir together, continuing to fry chicken.
- Reduce heat and let remaining oil cool slightly before adding boiling water to chicken. Add enough to just barely cover chicken, with some of the chicken sticking above the surface.
- Return to boil, then reduce to simmer. Cover.
- Add chiles (dried and fresh), pepper, onion and garlic.
- Let simmer 20 minutes, then remove cover and reduce sauce.
*A few ingredients used in one or more of the traditional recipes I referenced were not available in my location. "Screw" chiles, "millet" chiles, and angelica. I've left out or made substitions. The dish is typically made with an entire rooster, but that would make way too much for my partner and I so I've used two chicken thighs and a breast instead.
Thanks for sharing the recipe! Can't wait to cook up a batch! 
