Spicy Diced Chicken with Dry Chilies

Spicy Diced Chicken with Dry Chilies

Ingredients

• 3 chicken drumsticks
• 1 small bowl dried red chilies
• 1 egg white
• 5 tsp cornstarch
• 5 scallions
• 1 small piece ginger
• 1 head garlic
• 2 tsp cooking wine
• half tsp salt
• half tsp five-spice powder
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• half tsp fine sugar
• 40-50 Sichuan peppercorns
• 1 tsp toasted sesame seeds

Instructions

1. I'm using chicken drumstick legs, but you can also use small drumsticks, large drumsticks, or chicken breast. Chicken breast tends to be drier and less tender than drumstick meat!
2. Chop the drumsticks into small pieces. Add ginger, salt, five-spice powder, cooking wine, light soy sauce, and oyster sauce to marinate. I usually prep other ingredients while the chicken marinates — small pieces absorb flavor well, about 30 minutes is enough!
3. Chop the scallions, ginger, and garlic and set aside.
4. Cut the dried chilies into small segments — adjust the amount based on your spice tolerance. I'm using bird's eye chilies, the spiciest kind! Adjust Sichuan peppercorns to taste as well. At this point, add one egg white to the chicken, then add cornstarch and mix well. Just a thin coating is enough — don't overdo it!
5. Heat oil in a wok. The oil is ready when dipping chopsticks in causes bubbles to form. Add the chicken pieces — drop them in one by one with chopsticks to prevent sticking. Be patient and careful of oil splatter. Fry until golden brown, then remove and drain.
6. Double-fry at a slightly higher temperature for about 1 minute, then quickly remove. To save oil, use a smaller saucepan and fry in smaller batches — a large wok requires more oil!
7. The fried chicken is delicious on its own — my daughter sneaks pieces!
8. In a separate wok, heat oil and sauté scallions, ginger, and garlic until fragrant.
9. Add Sichuan peppercorns and dried chilies, stir-fry until fragrant.
10. Add the fried chicken pieces and a little fine sugar for flavor. Skip the sugar if you don't like sweetness. I prefer it savory, mildly spicy, with a hint of sweetness!
11. Stir-fry until the sugar melts, then add scallion segments.
12. Before serving, sprinkle with white sesame seeds. Mine are pre-toasted — if using raw sesame seeds, toast them in the wok first!
13. Anyone who loves spicy food will fall in love with this dish!