Crispy Szechuan Firecracker Chicken | Spicy and Numbing La Zi Ji Spicy Chicken

Szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper provides a similar heat without the numbing effect.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha adds flavor with less heat.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

Prepare 10 ounces of chicken, using any cuts, preferably thighs for tenderness.

Use dry red chilies as the main visual element, optionally cutting them in half and shaking out the seeds.

Prepare Szechuan peppercorns for their aromatic effect.

Slice ginger into matchstick size and chop garlic.

Separate the white and green parts of the spring onions, slicing them diagonally.

Remove leaves from pickled mustard greens and cut into strips.

Cut chicken skin into 1 by 1 inch squares, season with half a teaspoon of salt, and set aside.

Cut the chicken meat into strips for faster cooking, marinate with salt, soy sauce, and Shaoxing wine, and let rest for 30 minutes.

After 30 minutes, moisten chicken pieces with 1 egg white and dredge in corn starch for a light coating.

Heat oil to 350 degrees Fahrenheit for deep frying, testing with a moistened chopstick.

Deep fry the chicken skin pieces for about 4 minutes until they puff up and become cracklings.

Fry the chicken meat pieces for 3 minutes until slightly brown, then let them rest for 2 to 3 minutes.

Re-fry the chicken meat for another minute or until golden brown, then lay on paper towels to soak up excess oil.

Start assembling the dish by heating 2 tablespoons of vegetable oil over medium heat.

Fry garlic and ginger for about 20 seconds until moisture is lost.

Add Szechuan peppercorns and cook until fragrant.

Pour in all the chilis and stir, then add chili flakes.

Add pickled mustard greens and soy bean paste, cooking until aromatic.

Pour in Shaoxing wine and let it reduce, then add sugar and mix well.

Toss in the cooked chicken and turn off the heat.

Add sesame oil, white part of spring onions, toasted peanuts, sesame seeds, and cracklings, mixing everything together.

Finish with the green parts of the spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens