Ingredients
- 4 boneless chicken thighs, cut into 1” cubes
- 1 Tbsp (18g) Shaoxing wine
- 1 Tbsp (18g) light soy sauce
- ½ tsp (2g) fine sea salt
- 1 cup (130g) corn starch
- 1 cup (230ml) vegetable oil for frying
- 24 dried Sichuan chilies, cut in half, stem picked off
- 4 garlic cloves, thinly sliced
- 3 scallion stalks, cut into 1” pieces
- 1 jalapeno, ¼” slices
- ½ cup (125ml) caiziyou, or canola oil
- 2 Tbsp (14g) Sichuan chili flake
- 1 Tbsp (5g) Sichuan peppercorn
- 1 tsp (7g) granulated sugar
- ½ tsp (5g) fine sea salt
- 1 tsp (5g) MSG
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