Mouthwatering Chicken | 口水鸡

Here’s Chef Xing Xing’s version of a Sichuan classic.

1. Boil two chicken legs (keep the stock its delicious in noodles)

2. Debone the chicken (save the skin)

3. Heat up the flavoured oil and fry off the chicken skin

4. Pour the oil over minced garlic, chilli flakes, crushed chilli, fresh chilli and sesame seeds

5. Stir in light soy, dark vinegar, salt, sugar, sesame and peanut paste, peanuts

6. Pour the sauce over the chicken and garnish with chopped up fried chicken skin and crushed peanuts