Crispy Sichuan-Chili Chicken
Coating the chicken with cornstarch and egg whites—rather than a more traditional flour-based batter—keeps Sichuan dry-fried chicken feeling light despite being deep-fried. To toast the Sichuan peppercorns, heat them in a small skillet over medium and cook, 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. You can control the spiciness of the dish by drizzling more or less of the Sichuan chili oil on the chicken.
cup soy sauce or tamari
tablespoons unseasoned rice vinegar
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