This dish also has a story to its name. The Chinese characters mean that you go deep into a mountain of chili to hunt for a piece of chicken, eat the chicken, and scream “Hii!” from its heat. Sichuan red chili, chao tian pepper, is the key. In Sichuan cuisine, this chili is used for almost everything, from making la you (Chinese hot oil) to cooking mao po dou fu (spicy tofu). The heat of chao tian pepper is milder than the heat of Thai bird chilis. Even so, if you use a lot, like in this dish, the heat does become noticeable. I use lily buds to balance the color, but you can substitute strips of green pepper or broccoli florets. At Wakiya, guests can request a “hunt” for lobster or crab instead of chicken, so try this dish with your favorite meat or seafood.
1.Cut off the tips of the chicken wings and separate at the joint. Cut the
thicker part of each wing in half lengthwise by inserting a knife between the
two parallel bones.
2.Pre-season the chicken : Coat the chicken wings with pepper, shrimp
paste, beaten egg, cake flour, potato starch and baking powder in sequence.
3.Pre-fry the chicken : In a wok, heat the soybean oil to 320°F
(160°C). Over low heat, slowly deep-fry the chicken wings until lightly
colored. Increase the heat to high and continue to deep-fry until the chicken
wings become crisp.
4.In another wok or a frying pan, combine seasoning ingredients. Add chao tian
chili peppers and cook slowly over low heat. When the peppers become slightly
transparent, add the chicken wings and increase the heat to high. Season generously
with salt and stir-fry for about a minute.
5.On a serving plate, arrange the chicken wings along with chao tian chili
peppers. Garnish with the lily buds.