Perfect for your Emmy party, Sheldon’s Spicy “Bazinga” Chicken will kick up the heat. Szechuan peppercorns are a staple in Asian cooking; they add some heat and leave your mouth feeling slightly numb and tingly. Szechuan chiles are red chiles that are normally used to add flavor to a dish, but are not often eaten.
- ¼ Cup canola oil, plus more for frying
- 1 Pound chicken, boneless and skinless thighs, ½-inch dice
- Salt and pepper
- 3 egg whites, whipped
- ¼ Cup rice flour
- ¼ Cup halved garlic cloves
- ¼ Cup ginger, peeled and sliced into coins
- ¼ Cup Szechuan peppercorns, finely ground
- 1 Pound Szechuan chiles, dried
- ½ Cup scallion whites, cut into ½-inch lengths
- ½ Cup soy sauce
- 2 Tablespoons sesame oil
- Scallion greens, for garnish
- Sesame seeds, for garnish
Preheat oil for frying to 365 degrees F. Season cubed chicken liberally with salt and pepper. Toss in a bowl with the egg whites to cover, and then dredge in the rice flour. Fry the chicken until crisp.
Heat the remaining ¼ cup canola oil in a large wok and add the garlic, ginger, and Szechuan pepper. Fry until aromatic and lightly toasted. Add the dried chiles and toast to release the oils.
Add the chicken, scallion whites, soy sauce, and sesame oil, and toss and reduce until dry. Plate and sprinkle with sesame seeds and scallion greens.