Best Xinjiang Spice Mix Recipes
FRIED CHICKEN W/ XINJIANG SPICES
This crispy fried chicken is made with a Xinjiang spice mixture popular across Beijing and Northern China. It's a delicious combination of cumin and chili that compliments meats amazingly well.
Provided by Bill
Categories Chicken
Time 4h30m
Number Of Ingredients 19
Steps:
- Rinse the chicken and pat dry with paper towels. Transfer to a bowl and add spices, salt, sugar, 1 tablespoon oil, and 1 tablespoon shaoxing wine. Use your hands to combine everything together. Allow to marinate in the refrigerator for at least 4 hours or overnight.
- When ready to cook, take the chicken out of the refrigerator and let it come to room temperature. Add the cornstarch and flour to the chicken and use your hands to mix everything together evenly.
- Prepare your yogurt sauce by simply combining all the ingredients in a small bowl. Set aside. Heat your oil in a small pot or cast iron skillet until it reaches 350 degrees. Fry the chicken in two or three batches for about 5 to 10 minutes, depending upon the size of your drumsticks. If you're unsure about the doneness, poke a skewer into the thickest part of the drumstick to check if the juices run clear. Drain the fried chicken on paper towels.
- Garnish the chicken with chopped cilantro and serve with your yogurt sauce!
XINJIANG SPICE MIX
Traveling through China, you might stumble upon a person donning a white skull cap toting a BBQ grill sometimes by bicycle. He sells lamb kabobs spiced with irresistible goodness that it's hard to have just one. The person is from Western China, a predominantly Muslim region with cultures blended from Kyrgyzstan, Tajikistan, and others in the region. This spice mix is a great ingredient to have around for sautés, roasts, BBQ's or whatever else you feel like adding some Western China spice to. If you're in China, you can buy a packet in your grocery store.
Provided by ShowShanti
Categories < 15 Mins
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
- Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
- Stir in remaining ingredients.
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