Dry Chili Chicken (Làzi Jī 辣子雞)

Name: Dry Chili Chicken (Làzi Jī 辣子雞)
Yield: 4 to 6
Cuisine: Asia, Asian, Chinese
Ingredients: ⅔ cup, cornstarch; ⅓ cup, all-purpose flour; ½ teaspoon, baking powder; ¾ cup, water; 1½ pounds, boneless, skinless chicken thighs, trimmed and cut into 1‑inch pieces; 1 tablespoon, soy sauce; 1 tablespoon, Shaoxing wine; 2 quarts peanut or, vegetable oil for frying; ¼ cup, Sichuan chili flakes; 1½ teaspoons, sugar; ½ teaspoon, table salt; ¼ teaspoon, monosodium glutamate (optional); 6 , garlic cloves, minced; 4 , scallions, sliced thin; 1 (1‑inch) piece, ginger, peeled and cut into thin matchsticks (1 tablespoon); 4 ounces (3 cups) small dried Sichuan, chiles; 2 tablespoons, Sichuan peppercorns; ½ cup, chopped fresh cilantro; 1 teaspoon, sesame seeds, toasted

11 comments

This magnificent-looking Sichuan dish is not only delicious, but tests your hand-eye coordination.

SERVES4 to 6

TIME1½ hours, plus 30 minutes resting

WHY THIS RECIPE WORKS

Ever play the children’s game Let’s Go Fishin’, the one where fish spin around the motorized lake and you have to catch them with a magnetic rod? Dry chili chicken (or Chongqing chicken, named for the Sichuan city) requires a similar level ...

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