Laziji (Sichuan chili pepper chicken)
Souped Up Recipes · ♥ 2.7K likes · 59.9K views · 7 min video
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Ingredients
Method
Techniques
- 500 g chicken wings
- 1½ tbsp fresh oil
Chop the chicken wings into bite-sized pieces with a bone cleaver, or cut with heavy duty kitchen scissors.
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp ground pepper
- ½ tsp garlic powder
- ½ tsp sugar
- 1 tbsp cornstarch
- 1½ tbsp cooking oil
- 8 whole spicy chilis
- 1 cup mild chilis
- 2 tbsp whole Sichuan peppercorns
Marinate the chicken with soy sauce, oyster sauce, ground pepper, garlic powder, sugar and cornstarch, mixing carefully because the bones are sharp; drizzle in the oil so the pieces separate.
- ¼ cup raw peanuts
Soak the dried chilies and Sichuan peppercorns in clean water 3 minutes so they do not burn in the stir fry; soak the peanuts 15 minutes.
- 1 whole shallot
- 2 tbsp minced garlic
- ½ tbsp minced ginger
- 4 whole scallions
- cilantro
Dice the shallot, mince the garlic and ginger, dice the scallion whites and cut the greens into 1 inch stalks; cut the cilantro into stalks.
- 2 cup oil
Put the oil and peanuts in a wok starting cold, heat over medium stirring every 30 seconds; when the bubbling slows and the peanuts darken slightly, remove and let cool so they crisp.
Heat the oil to 380F and fry the chicken over medium heat 3 to 4 minutes until golden brown; remove.
Stir fry the soaked chilies and Sichuan peppercorns over medium heat a few minutes until the moisture evaporates; add the garlic, ginger and shallot and saute until fragrant.
- ½ tsp salt
- toasted sesame seeds
Add the salt, return the chicken and stir to combine; add the peanuts, scallion, cilantro and toasted sesame seeds and toss thoroughly.