Entree: China – Gansu – 甘肃辣子鸡 ➤ Gānsù làzǐ jī (Crispy bite-sized chicken stir-fried with dried chilies, cumin, and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 tsp (2 g) kosher salt for marinating
- 1 large egg white
- 3 tbsp (24 g) cornstarch
- 2 cups (480 ml) vegetable oil for frying
- 2 tbsp (30 ml) vegetable oil (for stir-frying)
- 10 dried red chilies, stems removed (approx. 0.53 oz (15 g)) — adjust to taste
- 1 tbsp (6 g) cumin seeds
- 1/2 tsp (1 g) ground Sichuan pepper (optional)
- 1 tsp (2 g) ground cumin
- 4 cloves garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, julienned
- 4 scallions, cut into 1-inch (2.5 cm) lengths
- 1 small green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (optional)
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) sugar
- Fresh cilantro for garnish (optional)

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 tsp (2 g) kosher salt for marinating
- 1 large egg white
- 3 tbsp (24 g) cornstarch
- 2 cups (480 ml) vegetable oil for frying
- 2 tbsp (30 ml) vegetable oil (for stir-frying)
- 10 dried red chilies, stems removed (approx. 15 g) — adjust to taste
- 1 tbsp (6 g) cumin seeds
- 1/2 tsp (1 g) ground Sichuan pepper (optional)
- 1 tsp (2 g) ground cumin
- 4 cloves garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, julienned
- 4 scallions, cut into 1-inch (2.5 cm) lengths
- 1 small green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (optional)
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) sugar
- Fresh cilantro for garnish (optional)

Instructions

1. Marinate the chicken: in a bowl combine chicken pieces, light soy sauce, Shaoxing wine, salt, and egg white. Mix, then toss with cornstarch until evenly coated. Let rest 15 minutes.
2. Fry the chicken: heat vegetable oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden and just cooked through, about 3–4 minutes per batch. Drain on a rack or paper towels and set aside.
3. Toast spices: discard most frying oil leaving about 2 tbsp (30 ml) in a clean wok. Heat over medium-high heat, add dried chilies and cumin seeds, stirring until aromatic and chilies darken slightly, about 30–45 seconds (be careful not to burn).
4. Stir-fry aromatics: add ground cumin, Sichuan pepper if using, garlic, ginger, and white parts of the scallions (reserve green tops). Stir-fry 30–45 seconds until fragrant.
5. Finish the dish: add bell pepper if using and stir 1 minute, then return fried chicken to the wok. Toss with dark soy sauce, rice vinegar, sugar, and sesame oil, stir-frying quickly until chicken is well coated and hot, about 1–2 minutes.
6. Serve: remove from heat, stir in scallion greens, garnish with cilantro if desired, and serve immediately with steamed rice.