Dry Chili Chicken, a beloved dish in Sichuan cuisine, is a symphony of textures and flavors. This recipe focuses on creating a batch of extra-crispy fried chicken that is then stir-fried with an aromatic medley of chilies, garlic, ginger, and Sichuan peppercorns. The secret to the incredible crunch lies in a simple two-step frying process, while a perfectly balanced spice mix ensures every bite is packed with savory, spicy, and subtly sweet notes. Whether you’re a seasoned chef or a home cook, this guide will walk you through each step to create a restaurant-quality meal.
Ingredients
For the batter:
- ⅔ cup cornstarch
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ cup water
For the chicken:
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
For the spice mix:
- ¼ cup Sichuan red chili flakes (or Italian red pepper flakes in a pinch)
- 1 ½ teaspoons sugar
- ½ teaspoon table salt
- ¼ teaspoon MSG (optional)
Aromatics & Garnish:
- 6 minced garlic cloves
- 4 scallions, sliced thin
- 1-inch knob of ginger, cut into matchsticks
- 2 tablespoons Sichuan peppercorns
- 3 cups dried Sichuan red chili peppers
- ½ cup chopped cilantro
- 1 teaspoon toasted sesame seeds
- Peanut oil or vegetable oil for frying
