Entree: China – Qinghai – 青海辣子鸡 ➤ Qīnghǎi làzǐ jī (Spicy dry-fried chicken with dried chilies and numbing peppercorns typical of Qinghai)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 42 min

Ingredients

- 1.5 lb (680 g) boneless chicken thighs, cut into 1-inch pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) kosher salt (for marinade)
- 1 tbsp (8 g) cornstarch
- 2 large eggs, beaten
- 2 cups (480 ml) vegetable oil for frying
- 20–25 dried red chilies, stems removed (adjust to heat preference)
- 1 tbsp (7 g) Sichuan peppercorns
- 4 cloves garlic, thinly sliced
- 1 1/2 tbsp (22 ml) fresh ginger, julienned
- 1/2 cup (75 g) shallots, sliced into rings
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (4 g) sugar
- 2 scallions, white and green separated and sliced on bias
- 1/4 cup (15 g) fresh cilantro leaves for garnish (optional)
- 1/2 tsp (2 g) toasted sesame oil

Instructions

1. In a bowl combine chicken pieces, light soy sauce, Shaoxing wine, salt, cornstarch, and beaten eggs. Mix until evenly coated and marinate 20–30 minutes.
2. Heat 2 cups (480 ml) vegetable oil in a wok or deep skillet over medium-high heat to about 350°F (175°C) for frying. Fry the marinated chicken in batches until golden and cooked through, about 3–4 minutes per batch. Drain on a wire rack or paper towel-lined tray.
3. Discard most of the frying oil leaving 1–2 tbsp (15–30 ml) in the wok. Reduce heat to medium. Add dried chilies and Sichuan peppercorns and toast briefly, stirring, until aromatic (30–60 seconds). Be careful not to burn the chilies.
4. Add sliced garlic, ginger, and shallot rings to the wok and stir-fry 1–2 minutes until fragrant and beginning to soften.
5. Return fried chicken to the wok and toss with dark soy sauce, rice vinegar, and sugar. Stir constantly to coat the chicken and to toast flavors briefly, about 1–2 minutes.
6. Add the reserved scallion whites and continue to toss for 30 seconds. Drizzle with toasted sesame oil and mix.
7. Remove from heat, scatter scallion greens and cilantro over the chicken, and give a final toss.
8. Serve immediately with steamed rice, allowing the dry, spicy chilies and numbing peppercorns to flavor each bite.