Sichuan Laziji (Chili Oil Chicken)

Ingredients

• ¾ lb boneless, skinless chicken thighs
• 1 tbsp Sichuan peppercorns
• 6 whole dried chilies (2 to 3 inches long), cut into 0.5-inch rings
• ½ cup neutral oil
• 6 whole garlic cloves, minced until smaller than a grain of rice
• 2 tbsp soy sauce

Instructions

1. 1

   Place chicken thighs in a 3-quart saucepan and cover with cold water until submerged by 1 inch, so they cook gently and evenly.

2. 2

   Bring water to a boil over high heat, watching for large bubbles breaking the surface continuously, about 6 minutes.

3. 3

   Once boiling, reduce heat to low so only small bubbles occasionally surface, then simmer uncovered for 12 minutes until chicken is cooked through.

4. 4

   Remove chicken to a cutting board and let cool for 3 minutes until safe to handle, then tear into bite-sized shreds by hand, following the grain of the meat.

5. 5

   Toast Sichuan peppercorns in a small dry skillet over medium heat, shaking the pan every 5 seconds, for 2 minutes until fragrant and beginning to darken.

6. 6

   Tip toasted peppercorns onto a small plate and crush coarsely with the bottom of a glass until roughly the size of peppercorn halves.

7. 7

   Heat neutral oil in the same small skillet over medium-low heat until it shimmers when tilted, about 2 minutes, without smoking.

8. 8

   Add dried chili rings and toast, stirring once every 10 seconds, for 1 minute until oil becomes deep red and fragrant.

9. 9

   Stir in minced garlic and cook, stirring constantly, for 30 seconds until the aroma is strong and no raw garlic smell remains.

10. 10

    Remove skillet from heat and let cool for 1 minute so the oil stops actively bubbling, preventing spatter when adding soy sauce.

11. 11

    Stir in 2 tablespoons soy sauce into the chili oil until evenly mixed, creating a dark bronze-red sauce.

12. 12

    Place shredded chicken in a shallow bowl and pour the warm chili oil with all garlic and chilies over the top.

13. 13

    Scatter the crushed Sichuan peppercorns evenly over the chicken and oil, then toss gently with a fork until every piece is coated.

14. 14

    Let sit for 2 minutes before serving so the chicken absorbs the chili oil flavor, then taste and add salt or soy sauce if needed.

Tools you’ll need

• 3-quart saucepan
• small dry skillet
• small plate
• glass
• cutting board
• fork
• shallow serving bowl

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