Lazi Diced Chicken (辣子鸡丁)

Instructions

1. 1Marinate the chicken: mix with soy, Shaoxing, white pepper, and cornstarch. Rest 15 minutes — this velvet coating is what makes the crust crisp and the meat juicy.

   上浆腌 15 分钟

   🔍 Look for 静置 15 分钟 · 15 minutes rest

   Visual: 鸡丁均匀裹上一层薄薄的白色淀粉膜Chicken cubes are evenly coated in a thin starchy white film

   You know it's right when: 裹层有黏感，不湿也不结块Coating feels tacky, not wet or clumpy

   This is the velveting technique in action — see the term note for how it works.

2. 2Heat 1/2 cup oil in a wok over medium-high. Fry the chicken in 2 batches until golden and crisp, about 4-5 minutes per batch. Remove with a slotted spoon.

   半煎炸鸡丁

   🔍 Look for Medium-high 每批 4-5 分钟 · 4-5 minutes per batch

   Visual: 鸡丁变成深金黄，微微浮起；外壳有明显凹凸Chicken turns deep golden and floats slightly in the oil; crust is visibly craggy

   You know it's right when: 油泡变得细密急促——水分炸干，酥脆到位Oil bubbles around the chicken become rapid and loud — moisture is gone, crispness is in

   Don't crowd the wok — two batches keep the oil hot so the crust stays crisp.

3. 3Pour out all but 2 tbsp of the oil. Lower heat to medium. Add Sichuan peppercorns and stir 20 seconds until fragrant but not burnt.

   小火炸花椒

   🔍 Look for Medium heat 20 秒 · 20 seconds

   Visual: 花椒微微胀开，香气渗入油中Peppercorns swell slightly and perfume the oil

   You know it's right when: 花香麻香扑鼻——再久就发苦了Aroma is floral and numbing — before it turns bitter

4. 4Add dried chilies, garlic, and ginger. Stir-fry 1 minute until the chilies darken to a deep red and the kitchen smells of toasted chili.

   炒香辣椒

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 辣椒变深红、边缘略深；蒜片刚金黄Chilies turn deep red, edges slightly darker; garlic just golden

   You know it's right when: 辣椒香气浓烈焦香——别等它变黑Chili aroma is intense and toasty — don't let it turn black

5. 5Return the chicken to the wok. Toss everything together 1 minute so the crisped chicken is fully coated in chili-peppercorn oil.

   鸡丁回锅翻炒

   🔍 Look for Medium-high 1 分钟 · 1 minute

   Visual: 每块鸡丁泛着红油光泽，沾满辣椒籽和花椒粒Each chicken cube glistens with red oil and is flecked with chili seeds and pepper

   You know it's right when: 外壳依然酥脆——翻炒时能听到脆响Crust stays audible — you can hear the crisp crunch as you toss

6. 6Off heat, toss in scallions and sesame seeds. Serve hot — the classic way to eat it is to hunt for the chicken in the chilies.

   撒葱出锅

   🔍 Look for

   Visual: 深红辣椒堆里点缀着金黄酥脆的鸡丁Mound of deep-red chilies studded with golden crispy chicken

   You know it's right when: 趁外壳还酥脆立刻吃Serve immediately while the crust is still shatter-crisp