START TO FINISH: 45 minutes
SERVINGS: 4
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.
Don’t shake off too much of the cornstarch before frying; the chicken should be fully covered and coated.
⅓ cup soy sauce or tamari
3 tablespoons unseasoned rice vinegar
2 large egg whites, lightly beaten
4 tablespoons, plus 2 teaspoons white sugar
2 pounds chicken tenders, halved crosswise
1 cup cornstarch
½ cup Sichuan peppercorns, toasted and finely ground, divided
Kosher salt
2 cups peanut oil
6 tablespoons Sichuan chili oil, plus more to serve
4 scallions, thinly sliced
In a large bowl, stir together the soy sauce, vinegar, egg whites 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.
Meanwhile, set a wire rack in a rimmed baking sheet. In a large shallow bowl, stir together 2 tablespoons of the remaining sugar, the cornstarch, 3 tablespoons of the Sichuan pepper and 2 teaspoons salt; set aside. In a small bowl, stir together the remaining 2 teaspoons sugar, the remaining Sichuan pepper and 1 teaspoon salt; set aside.
Drain the chicken in a colander. Add half the chicken to the cornstarch mixture and toss to coat, pressing the pieces into the cornstarch so that it adheres. Transfer the chicken to the prepared rack in a single layer, gently shaking off excess cornstarch. Repeat with the remaining chicken.
Set another wire rack in a rimmed baking sheet. In a large Dutch oven, heat the peanut oil over medium-high to 375°F. Add half of the coated chicken and cook until golden brown on the first sides, 2 to 3 minutes. Using tongs, flip the chicken and cook until golden brown on the second sides, another 2 to 3 minutes. Carefully transfer the chicken to the second rack. Allow the oil to return to 375°F, then repeat with the remaining chicken.
In a small microwave-safe bowl or measuring cup, microwave the chili oil on high until just warm, about 30 seconds. In a large, shallow bowl or 13-by-9-inch baking dish, combine the chicken and scallions. Drizzle with the chili oil, sprinkle with 2 tablespoons of the seasoning salt and toss. Serve with additional chili oil and the remaining seasoning salt.