Laziji (Sichuan Spicy Chicken)

Steps

1. 1
   Prepare the chicken: Using a bone cleaver or heavy-duty kitchen scissors, chop the chicken wings into bite-sized pieces.
2. 2
   Marinate the chicken: Mix soy sauce, oyster sauce, white pepper, garlic powder, sugar, cornstarch, and 1.5 tablespoons of oil in a bowl. Add the chicken pieces and toss until evenly coated.
3. 3
   Prepare the aromatics and spices: Soak the dried chilies and Sichuan peppercorns in clean water for 3 minutes; soak the raw peanuts for 15 minutes. Dice the shallot, garlic, and ginger. Separate the white and green parts of the scallions, cutting the green parts into 1-inch stalks. Cut the cilantro into stalks.
4. 4
   Deep fry the peanuts: Add 2 cups of oil and the peanuts to the wok over medium heat. Stir every 30 seconds as they fry. When the bubbles decrease and the peanuts turn a slightly deeper color, immediately remove them and let cool.
5. 5
   Deep fry the chicken: Heat the oil to 380°F and add the marinated chicken wings. Fry over medium heat for 3-4 minutes until golden brown. Remove and drain.
6. 6
   Drain the wok: Pour out most of the oil from the wok (which can be reused for other frying), then clean it.
7. 7
   Toast the spices: Add 1.5 tablespoons of fresh oil to the clean wok and heat over medium. Add the soaked chilies and Sichuan peppercorns, stirring for several minutes until moisture evaporates and aroma is released.
8. 8
   Add the aromatics: Toss in the minced garlic, ginger, and shallot, and sauté until fragrant.
9. 9
   Season: Add salt and optional chicken bouillon powder, stirring gently to combine.
10. 10
    Return the chicken: Add the fried chicken wings back to the wok and toss until well combined with the chilies and aromatics.
11. 11
    Finish: Add the crispy peanuts, scallion stalks, cilantro, and roasted sesame seeds. Toss thoroughly until everything is well combined, then serve.