辣子鸡丁 - Lazi jiding - Spicy Wok-Fried Chicken with Chilis

Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken. It's smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 1 1/2 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce.

Yield:

Serves 4

Ingredients

2. 1 1/4 pounds chicken breast, diced
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4. For the Marinade:
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6. 2 tablespoons dark soy sauce
7. 2 tablespoons yellow rice wine
8. 2 teaspoons dark rice vinegar
9. 1/2 teaspoon sesame oil
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11. For the Sauce:
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13. 2 tablespoons chili garlic sauce
14. 1 tablespoon soy sauce
15. 1 tablespoon chicken stock or water
16. 1 teaspoon cornstarch
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18. For the dredge:
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20. 2 cups cornstarch
21. 2 teaspoons salt
22. 1 teaspoon freshly ground black pepper
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24. 1 1/2 cup peanut oil
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26. 8 to 10 driled red chilis
27. 2 teaspoons Sichuan peppercorn
28. 3 garlic cloves, minced
29. 1 leek, white part only, thinly sliced
30. 1 clove garlic, minced
31. 1 small piece ginger, minced

Directions

1. In a medium-sized bowl, mix together marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate chicken in mixture for 15 to 20 minutes.
2. Mix together ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.
3. In a large bowl or plate, mix together cornstarch, salt, and pepper. Dredge chicken in cornstarch mixture and shake off excess cornstarch. Heat about 1 cup of oil in a wok over medium-high heat. When oil starts to smoke, work in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.
4. Pour out all but 1 tablespoon of oil, and keep wok heated over medium-high heat. Add chilis and Sichuan peppercorn and stir-fry until just fragrant and chilis start to blister, about 30 to 60 seconds.
5. Add leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add fried chicken, toss to combine, and remove from heat. Serve immediately.

Notes