Back to 4 servings Chicken 1 lb boneless chicken thighs, cut into bite-size chunks, about 1/2 inch 1 tbsp Shaoxing wine 1 tbsp light soy sauce 0.5 tsp salt 0.5 tsp ground white pepper 1 egg, beaten 4 tbsp cornstarch or potato starch, divided 2 cups neutral oil, such as peanut or rapeseed, for frying Stir-fry 1 cup whole dried red Sichuan chilies, about 3 ounces; snip some in half with seeds for more heat 2 tsp Sichuan peppercorns, red, or a mix of red and green 5 garlic cloves, thinly sliced 1 tbsp ginger, thinly sliced or minced 2 tbsp Sichuan ground chili flakes 1 tbsp sesame seeds, toasted 1 tsp sugar 4 scallions, whites and greens separated, chopped
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1 Step 1: Combine the chicken with the Shaoxing wine, soy sauce, salt, white pepper and beaten egg. Mix well and let stand 10 minutes or longer while you prepare the other ingredients.2 Step 2: Toss the marinated chicken with 3 tablespoons of the cornstarch or potato starch until lightly coated, shaking off excess.3 Step 3: Heat about 2 cups of oil in a wok or deep pan to 350°F (175°C). Fry the chicken in batches without crowding until cooked through and lightly golden, about 3 to 4 minutes. Remove and drain on paper towels.4 Step 4: Raise the oil to 375°F (190°C). Fry the chicken again in two batches until deeply golden and very crisp, about 1 to 2 minutes. Drain on paper towels.5 Step 5: Pour off all but about 4 tablespoons of oil from the wok. Over medium-low heat, toast the Sichuan peppercorns for 1 to 2 minutes until fragrant, then remove and set aside.6 Step 6: Add the dried chilies and stir constantly for about 1 minute, until they darken slightly and smell aromatic. Lower the heat if they begin to scorch.7 Step 7: Add the garlic, ginger and scallion whites and stir-fry about 1 minute until fragrant. Stir in the ground chili flakes and sesame seeds briefly, then add the sugar.8 Step 8: Turn the heat to high. Return the fried chicken and the peppercorns to the wok and toss vigorously until every piece is coated in the chili oil and no liquid remains, about 1 minute. Stir in the scallion greens.9 Step 9: Transfer to a platter and serve immediately over steamed jasmine rice, with the chilies visible; diners pick the chicken out from among them.getsaucepan.com/r/4d342afc-fc9f-5716-adb9-8122c5871ea4
Cook this in Saucepan Lazi Ji (Sichuan Mala Chicken with Dried Chilies) as one big step at a time. Hands free, with timers that ring.
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