Dry Chili Chicken (Làzi Jī 辣子雞)) is a Sichuan classic that delivers heat, crunch, and big flavor in every bite. A starch-and-flour batter, double-frying for extra crispness, and a final toss with peppercorns, chiles, and spices ensure chicken that’s as bold as it is balanced.
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Genius tip: Toss cut veggies, oil, and salt in a repurposed produce bag and shake. Even coating, no dirty hands, no extra bowl. Simple and smart. https://t.co/KImSj0X2YV
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