La Zi Ji (Chongqing Chili Chicken)

Ingredients

• 1.5 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 egg white
• 2 tbsp cornstarch
• Oil, for deep-frying
• 1.5 oz dried Sichuan chiles, stems trimmed and most seeds shaken out
• 1 tbsp whole Sichuan peppercorns
• 6 garlic cloves, sliced
• 1-inch piece ginger, sliced
• 3 scallions, cut into 1-inch pieces
• 1 tbsp sugar
• 1 tsp salt

Before you cook

• Trim the stems from the dried chiles and shake out most of the seeds, cutting a few in half if you want more heat.

Steps

1. Combine the chicken with the soy sauce, Shaoxing wine, egg white, and cornstarch in a bowl.
2. Marinate the chicken for 20 minutes.
3. Heat 2 inches of oil in a wok to 350°F.
4. Fry the chicken in batches for 4 minutes until golden and cooked through, then drain on paper towel.
5. Pour off all but 3 tablespoons of oil from the wok.
6. Reheat the oil over medium heat and add the dried chiles and Sichuan peppercorns.
7. Toast the chiles for 30 seconds, stirring constantly, until fragrant but not burnt.
8. Add the garlic and ginger and stir-fry for 30 seconds.
9. Return the fried chicken to the wok.
10. Add the scallions, sugar, and salt.
11. Toss everything together over high heat for 1 minute until the chicken is coated in chiles and aromatics.
12. Serve hot, letting diners eat around the whole chiles rather than biting into them.