Dry Chili Chicken (Làzi Jī 辣子雞)

Name: Dry Chili Chicken (Làzi Jī 辣子雞)
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

Main Courses
Asia
Asian
Chinese
Poultry
Chicken

By David Yu

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

SERVES 4 to 6

TIME 1½ hours, plus 30 minutes resting

Why This Recipe Works

This is a members' feature.