Legendary Dry Chili Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine soy sauce, Shaoxing wine, cornstarch, baking powder (if using), and salt. Add the chicken pieces and toss until evenly coated. Marinate for 20–30 minutes in the refrigerator.

Shallow fry for crispness

Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Remove excess marinade from chicken (shake off but don't wipe). Working in batches, add chicken pieces in a single layer and shallow-fry, turning occasionally, until golden-brown and crisp, about 4–6 minutes per batch depending on size. Transfer cooked chicken to a paper-towel-lined plate to drain. Keep warm and set aside.

Toast chilies and peppercorns

Discard most of the frying oil, leaving about 2 tablespoons in the pan (or wipe pan and add 2 tbsp neutral oil). Return to medium heat. Add dried red chilies and Sichuan peppercorns and stir constantly for 30–45 seconds until fragrant and slightly darkened (be careful not to burn). Remove and set aside if you prefer less char; otherwise leave them in the pan.

Cook aromatics

Add the 2 tablespoons neutral oil (if removed) to the wok over high heat. Add sliced garlic and julienned ginger and stir-fry for about 20–30 seconds until aromatic. Add the white parts of the scallions and fresh red chili slices and stir-fry another 15–20 seconds.

Combine sauce

In a small bowl combine light soy sauce, dark soy sauce, rice vinegar, sugar, and chicken stock or water. Stir until sugar dissolves.

Finish stir-fry

Return the fried chicken pieces and toasted dried chilies (and Sichuan peppercorns if used) to the wok. Pour the sauce mixture over and toss vigorously on high heat for 30–60 seconds so the sauce lightly coats the chicken and reduces slightly. Drizzle sesame oil, then toss once more to distribute.

Add sesame seeds and scallion greens

Sprinkle toasted sesame seeds and the green parts of the scallions into the wok and toss quickly. Remove from heat immediately to preserve crispness.

Transfer to a serving platter, garnish with extra scallion greens and additional toasted sesame seeds if desired. Serve hot as an appetizer or with steamed rice.