Ingredients
1 1/2 pounds bone-in, skin-on chicken thighs, bones removed (see Tip)
1 (1-inch) piece fresh ginger
1 scallion, white part only
2 teaspoons Shaoxing wine
1/2 teaspoon fine salt
1 ¾ cups/1 3/4 ounces medium-hot dried red chiles (see Tip)
1/2 teaspoon sesame seeds (optional)
2 garlic cloves
1 (1/2-inch) piece fresh ginger
2 scallions, white parts only (plus optional 2 tablespoons thinly sliced scallion greens for serving)
About 2 cups cooking oil, for frying
1/2 tablespoon Sichuan chile bean paste (see Tip)
2 teaspoons whole Sichuan peppercorns (see Tip)
Dash of Shaoxing wine
1/2 teaspoon sugar
1/4 teaspoon fine salt
1 teaspoon toasted sesame oil
Directions
1
Prepare the chicken: Cut the chicken thighs into 3/4-inch chunks. Place the chicken pieces in a bowl.
2
Make the marinade. Lightly smack the ginger and scallion white with the flat of a cleaver blade or a rolling pin to crush them slightly, then add to the bowl of chicken, along with the Shaoxing wine and salt. Mix well, then let the chicken marinate for 10 to 15 minutes.
3
Meanwhile, snip the chiles into 1/2- to 3/4-inch segments and shake out the seeds as much as possible (see Tip). Toast the sesame seeds, if using, in a small frying pan over very gentle heat until fragrant and tinged with gold. Peel and slice the garlic and ginger. Lightly smack the scallion whites with the flat of a cleaver blade or a rolling pin to crush them slightly.
4
Remove and discard the ginger and scallion white from the marinade. Heat 1 2/3 cups cooking oil in a seasoned wok over high heat to 375 degrees. Add the chicken, stirring to separate the pieces, and cook, stirring frequently, for 4 minutes until slightly golden. Remove from the oil with a slotted spoon.
5
Reheat the oil to 375 degrees, return the chicken to the wok and fry for another 3 to 4 minutes until golden and crisp. Remove from the wok with a slotted spoon and set aside.
6
Carefully pour off the oil and wipe or brush out the wok if necessary. Return 3½ tablespoons of the oil to the wok and place over medium heat. Add the chile bean paste and stir until the oil is red, then add the garlic, ginger and scallion whites, and stir-fry briefly until they smell delicious. Add the chile segments and Sichuan peppercorns and stir until slightly scorched and aromatic, about 30 seconds, taking great care not to burn them; they should end up scorched but still gloriously red. (If the chiles are in danger of burning, remove the wok from the stove for a moment.)
7
Return the twice-fried chicken to the wok and stir briskly to coat in the fragrant oil. Stir in the Shaoxing wine, sugar and salt. Remove from heat, then stir in the sesame oil. Turn out onto a serving dish and scatter with the sesame seeds and scallion greens, if using.
Notes
Most chicken thighs are sold with their skin and bones intact, or with both removed — but you can ask your butcher to remove the chicken bones, or do so yourself with little effort: Place a thigh on a cutting board, skin side down, and, using a boning knife, chef’s knife or sharp paring knife, make a single cut along the length of the bone. Carefully work the knife along the bone to scrape and separate it from the meat.