How to Make Dry Chili Chicken: A Sichuan Classic | Hunger Pangs

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu offers a plant-based option while paneer is more affordable in some regions.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Start by preparing the batter: In a bowl, combine 2/3 cup of cornstarch, 1/3 cup of all-purpose flour, and 1/2 teaspoon of baking powder. Whisk together.

Add 3/4 cup of water to the dry ingredients and whisk until smooth. Set aside.

Prepare the chicken: Take 1 1/2 pounds of skinless boneless chicken thighs and add 1 tablespoon of light soy sauce and 1 tablespoon of Shaoxing wine. Mix well and cover.

Place both the chicken and batter in the fridge for 30 minutes.

After 30 minutes, set up for deep frying: Prepare two rimmed baking sheets with wire racks, one with triple layer paper towels. Heat 1.5 inches of peanut oil in a Dutch oven to 400 degrees Fahrenheit.

Re-whisk the batter and add the marinated chicken pieces (cut into 1-inch pieces) into the batter, mixing gently.

Let excess batter drip off the chicken for about a minute before frying.

Carefully drop the chicken into the hot oil, frying for about 2 minutes until light golden brown, stirring to prevent sticking.

Remove the chicken and let it drain on a wire rack. Bring the oil back to 400 degrees for the second fry.

Fry the chicken again for 2-4 minutes until deep golden brown, stirring occasionally to prevent sticking. Drain on paper towels.

Prepare the spice mix: In a bowl, combine 1/4 cup of Sichuan red chili flakes, 1 1/2 teaspoon of sugar, 1/2 teaspoon of table salt, and 1/4 teaspoon of MSG. Whisk together and set aside.

Heat a wok on medium-high heat until very hot. Add 6 minced garlic cloves and 4 sliced scallions, sautéing until fragrant.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens