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Crispy Sichuan-Chili Chicken (La Zi Ji) (Tuesday Nights)
Sweet and salty, crispy and juicy, spicy and numbing, la zi ji—literally, chicken with chilies–checks all the boxes of Sichuan cuisine. In this version, we use chicken tenders and coat them with cornstarch and egg whites so they fry up with a lightly crisp crust. Sichuan peppercorns, toasted and ground, flavor the cornstarch coating and a seasoning salt that's sprinkled onto the chicken at the table. To toast the peppercorns, heat them in a small skillet over medium, shaking the pan frequently, until fragrant, about 2 minutes. Transfer to a bowl and let cool, then finely grind in a spice grinder. To remove any large, fibrous bits, sift the ground pepper through a mesh strainer. Serve with steamed rice and stir-fried or steamed bok choy, broccoli or green beans.
4
Servings
Tip
Don’t shake too much of the cornstarch off the chicken before frying; the pieces should be fully covered and coated.
45 minutes
Ingredients
-
⅓
cup soy sauce or tamari
-
3
tablespoons unseasoned rice vinegar
Directions
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01In a large bowl, stir together the soy sauce, vinegar, egg white and 2 tablespoons of the sugar until the sugar dissolves. Add the chicken and toss to coat. Cover and let stand at room temperature for 15 minutes.
