Name: Sichuan Thousand Chile Chicken
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons cornstarch; 2 tablespoons light soy sauce; 1 tablespoon cooking wine, preferably Shaoxing or a dry white; 1/2 tablespoon cayenne powder; 1/4 tablespoon salt; 5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes; Oil, for frying; 1 large russet potato, cut into thin wedges; 1/4 pound string beans, halved and stems trimmed; 2 tablespoons vegetable oil; 4 slices ginger; 3 cloves garlic, sliced; 2 stalks green onion, quartered; 2 cups dried whole chile peppers (preferably Tien Tsin variety), halved; 2 tablespoons dried Sichuan peppercorns; Pinch ground black pepper; Pinch ground white pepper

Directions

Special equipment:

a deep-fryer

Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
Preheat oil in a deep-fryer to 350 degrees F.
Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
Deep-fry marinated chicken until golden brown. Set aside.
Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.