Entree: China – Guizhou – 贵州辣子鸡 ➤ Guìzhōu làzǐ jī (Crispy bite-sized chicken stir-fried with abundant dried chiles and aromatic spices from Guizhou province)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skin-on chicken thighs, cut into 1-inch (2.54 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 large egg white, approx. 1 1/16 oz (30 g)
- 1/2 cup (60 g) cornstarch
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) white pepper
- 2 cups (480 ml) vegetable oil for deep-frying
- 1 1/2 oz (45 g) dried red chiles, whole (trim stems if desired)
- 1 tsp (2 g) Sichuan peppercorns
- 4 cloves garlic, approx. 0.42 oz (12 g), thinly sliced
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 scallions, approx. 3 1/8 oz (90 g), cut into 1-inch (2.54 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for finishing)
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) vegetable oil (for stir-frying)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 g) roasted peanuts or toasted sesame seeds for garnish (optional)

Show original ingredient measurements

- 1.5 lb (680 g) boneless skin-on chicken thighs, cut into 1-inch pieces
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 large egg white, approx. 30 g
- 1/2 cup (60 g) cornstarch
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) white pepper
- 2 cups (480 ml) vegetable oil for deep-frying
- 1 1/2 oz (45 g) dried red chiles, whole (trim stems if desired)
- 1 tsp (2 g) Sichuan peppercorns
- 4 cloves garlic, approx. 12 g, thinly sliced
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 scallions, approx. 90 g, cut into 1-inch pieces
- 1 tbsp (15 ml) light soy sauce (for finishing)
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) vegetable oil (for stir-frying)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 g) roasted peanuts or toasted sesame seeds for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine chicken pieces, 1 tbsp (15 ml) light soy sauce, Shaoxing wine, egg white, salt, and white pepper. Toss and let marinate 20–30 minutes. After marinating, toss chicken with cornstarch until evenly coated; shake off excess.
2. Heat vegetable oil in a deep wok or heavy skillet to 350°F (175°C). Fry the coated chicken in batches until golden brown and cooked through, 4–6 minutes per batch. Transfer to a paper towel-lined tray to drain.
3. Discard excess oil leaving about 1 tbsp (15 ml) in the wok. Add the 1 tbsp (15 ml) vegetable oil over medium heat, then add dried chiles and Sichuan peppercorns. Stir-fry briefly until fragrant, taking care not to burn the chiles, about 30–45 seconds.
4. Add garlic, ginger, and the white parts of the scallions and stir-fry 30–45 seconds. Return the fried chicken to the wok and toss with 1 tbsp (15 ml) light soy sauce, dark soy sauce if using, sugar, and rice vinegar. Stir-fry quickly over high heat to coat chicken and heat through, about 1–2 minutes.
5. Turn off heat, drizzle with toasted sesame oil, add scallion greens, and toss. Transfer to a serving plate and garnish with roasted peanuts or toasted sesame seeds if desired. Serve immediately with steamed rice.

1. In a bowl combine chicken pieces, 1 tbsp light soy sauce, Shaoxing wine, egg white, salt, and white pepper. Toss and let marinate 20–30 minutes. After marinating, toss chicken with cornstarch until evenly coated; shake off excess.
2. Heat vegetable oil in a deep wok or heavy skillet to 350°F (175°C). Fry the coated chicken in batches until golden brown and cooked through, 4–6 minutes per batch. Transfer to a paper towel-lined tray to drain.
3. Discard excess oil leaving about 1 tbsp (15 ml) in the wok. Add the 1 tbsp vegetable oil over medium heat, then add dried chiles and Sichuan peppercorns. Stir-fry briefly until fragrant, taking care not to burn the chiles, about 30–45 seconds.
4. Add garlic, ginger, and the white parts of the scallions and stir-fry 30–45 seconds. Return the fried chicken to the wok and toss with 1 tbsp light soy sauce, dark soy sauce if using, sugar, and rice vinegar. Stir-fry quickly over high heat to coat chicken and heat through, about 1–2 minutes.
5. Turn off heat, drizzle with toasted sesame oil, add scallion greens, and toss. Transfer to a serving plate and garnish with roasted peanuts or toasted sesame seeds if desired. Serve immediately with steamed rice.