Lazi Diced Chicken (辣子鸡丁)

辣子鸡丁

Lazi Diced Chicken (辣子鸡丁) — SichuanChongqing / Sichuan home cooking.

Ingredients

• boneless chicken thighs, cut into 2 cm cubes
• dried red chilies, snipped into 1.5 cm segments (seeds shaken out)
• Sichuan peppercorns
• light soy sauce
• Shaoxing wine
• white pepper
• cornstarch
• garlic, sliced
• ginger, sliced
• scallions, cut into 2 cm segments
• toasted white sesame seeds (optional)
• neutral oil (for frying)

Instructions

1. Marinate the chicken: mix with soy, Shaoxing, white pepper, and cornstarch. Rest 15 minutes — this velvet coating is what makes the crust crisp and the meat juicy. (Chicken cubes are evenly coated in a thin starchy white film)
2. Heat 1/2 cup oil in a wok over medium-high. Fry the chicken in 2 batches until golden and crisp, about 4-5 minutes per batch. Remove with a slotted spoon. (Chicken turns deep golden and floats slightly in the oil; crust is visibly craggy)
3. Pour out all but 2 tbsp of the oil. Lower heat to medium. Add Sichuan peppercorns and stir 20 seconds until fragrant but not burnt. (Peppercorns swell slightly and perfume the oil)
4. Add dried chilies, garlic, and ginger. Stir-fry 1 minute until the chilies darken to a deep red and the kitchen smells of toasted chili. (Chilies turn deep red, edges slightly darker; garlic just golden)
5. Return the chicken to the wok. Toss everything together 1 minute so the crisped chicken is fully coated in chili-peppercorn oil. (Each chicken cube glistens with red oil and is flecked with chili seeds and pepper)
6. Off heat, toss in scallions and sesame seeds. Serve hot — the classic way to eat it is to hunt for the chicken in the chilies. (Mound of deep-red chilies studded with golden crispy chicken)