Dry Chili Chicken

In a medium bowl, combine the chicken thighs, soy sauce, and Shaoxing wine. Toss to coat evenly.

Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

In a large bowl, whisk together the cornstarch, all-purpose flour, and baking powder.

Gradually whisk in the water until a smooth, thick batter forms. It should be thick enough to coat the chicken pieces well.

Drain any excess liquid from the marinated chicken. You want the chicken pieces to be mostly dry.

Add the chicken to the batter and use your hands to gently toss and coat each piece thoroughly. Ensure all pieces are well-covered.

Using a slotted spoon or your hands, lift each piece of chicken and let excess batter drip back into the bowl. This helps create a crispier coating.

Place the battered chicken pieces in a single layer on a wire rack set over a baking sheet. This allows air to circulate and helps prevent sogginess.

Refrigerate the coated chicken for at least 15-30 minutes to help the batter set. This prevents it from falling off during frying.

Heat about 1.5 inches of peanut oil in a Dutch oven or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.

Carefully add half of the battered chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes until lightly golden and cooked through.

Remove the chicken from the oil using a spider strainer or slotted spoon and place on a clean wire rack set over paper towels to drain.

Repeat the frying process with the remaining chicken pieces.

Increase the oil temperature to 400°F (200°C).

Working in batches if necessary, fry the chicken again for 1-2 minutes, or until deeply golden brown and extra crispy. This double-frying technique is key for achieving the signature crispiness.

Remove the chicken from the oil and drain on the wire rack. Let it rest for a minute while you prepare the sauce.

Heat a wok over medium-high heat until smoking. Add the reserved 1/4 cup of oil.

Add the minced garlic, sliced scallions, and julienned ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the Sichuan peppercorns and dried red chilies to the wok. Stir-fry for about 1 minute, until the chilies start to toast and become fragrant.

Add the sugar, salt, and MSG to the wok. Stir well to combine.

Add the double-fried chicken pieces to the wok with the chilies and aromatics. Toss gently to coat everything evenly.

Sprinkle the Sichuan chili flake and MSG mixture over the chicken and toss to coat.

Stir in the chopped cilantro and toasted sesame seeds. Toss briefly to combine.

Transfer the dry chili chicken to a serving platter. Serve immediately with steamed rice.