Entree: China – Guizhou – 辣子鸡 ➤ Làzǐ jī (Dry-stir-fried spicy chicken tossed with abundant dried chilies and numbing peppercorns)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) chicken thighs, bone-in or boneless, skin-on, cut into 1 in (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (4 g) sugar
- 1 tbsp (9 g) cornstarch (for marinade)
- 1 egg white (for marinade)
- 1/2 cup (65 g) potato starch or cornstarch (for coating)
- 3 cups (710 ml) neutral vegetable oil for deep-frying
- 1 cup (30 g) dried red chilies, broken in half and seeds shaken out if desired
- 2 tbsp (14 g) Sichuan peppercorns
- 4 cloves garlic, thinly sliced
- 2 inches (50 g) fresh ginger, julienned
- 6 scallions, cut into 2 in (5 cm) lengths
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (12 g) sugar
- 2 tsp (10 ml) sesame oil
- 1/2 cup (70 g) roasted unsalted peanuts (optional)
- 1 tbsp (15 ml) vegetable oil (for wok toss)

Instructions

1. Combine chicken pieces with 1 tbsp (15 ml) light soy sauce, Shaoxing wine, 1 tsp (4 g) sugar, 1 tbsp (9 g) cornstarch, and egg white; mix and refrigerate 20–30 minutes to marinate. Lightly toss marinated chicken in 1/2 cup (65 g) potato starch to coat.
2. Heat oil in a deep heavy-bottomed pot to 350°F (175°C). Fry coated chicken in batches until golden and just cooked through, 4–6 minutes per batch; drain on a wire rack.
3. Reserve about 2 tbsp (30 ml) hot oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies and stir-fry briefly until fragrant (be careful not to burn), about 30–45 seconds.
4. Add garlic and ginger and stir 30 seconds. Return fried chicken to the wok, add scallions and peanuts, then add 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tbsp (15 ml) vinegar, 1 tbsp (12 g) sugar, and 2 tsp (10 ml) sesame oil; toss quickly over high heat until chicken is evenly coated and the aromatics are crisp, about 1–2 minutes.
5. Transfer to a serving plate and serve immediately with steamed rice, adjusting dried chili quantity to taste for heat.