Entree: China – Northeast Dongbei – 东北辣子鸡 ➤ Dōngběi làzǐ jī (Dry-fried bite-sized chicken tossed with dried chilies and numbing peppercorns)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs, skin on, cut into bite-sized pieces
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (3 g) kosher salt
- 1 egg white
- 1/2 cup (60 g) cornstarch
- 3–4 cups (720–960 ml) vegetable oil for deep-frying
- 18–22 dried red chilies, halved and seeds shaken out if very hot
- 2 tbsp (16 g) Sichuan peppercorns
- 6 cloves (18 g) garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, julienned
- 4 scallions, cut into 2 in (5 cm) lengths
- 1 tbsp (15 ml) light soy sauce (for finishing)
- 1 tsp (4 g) sugar
- 1 tsp (5 ml) Chinese black vinegar or rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (9 g) toasted sesame seeds (optional)

Instructions

1. Marinate the chicken: in a bowl combine chicken pieces, Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp salt, and egg white. Mix, then toss with cornstarch until evenly coated. Chill 15–20 minutes.
2. Heat oil in a wok or deep pot to 350°F (175°C). Fry the chicken in batches, 3–5 minutes per batch, until deep golden and crisp. Drain on a wire rack or paper towels.
3. Remove most of the frying oil from the wok, leaving about 2 tbsp (30 ml) for stir-frying. Reduce heat to medium.
4. Add Sichuan peppercorns and dried chilies to the wok and toast 30–60 seconds until fragrant, stirring constantly to avoid burning.
5. Add garlic and ginger and stir 20–30 seconds until aromatic.
6. Return the fried chicken to the wok and toss with scallions. Add finishing soy sauce, sugar, and vinegar; stir quickly to coat and heat through, about 1–2 minutes.
7. Turn off the heat and drizzle sesame oil over the chicken; toss to combine. Sprinkle with toasted sesame seeds if using.
8. Transfer to a serving platter and serve immediately while crisp.