Crispy Szechuan Chicken with Scallions and Chili Oil

Per serving  524 kcal · 53g protein · 18g carbs · 30g fat

Ingredients

• 600g boneless, skinless chicken thighs
• 20g (about 3 tbsp) cornstarch
• 5g Szechuan peppercorns, roughly crushed
• 6g kosher salt, divided
• 3g garlic powder
• 2g white pepper
• 60ml neutral oil, divided
• 10g gochugaru (Korean chili flakes)
• 8g toasted sesame seeds, divided
• 3g sugar
• 30ml soy sauce
• 20ml rice vinegar
• 15ml toasted sesame oil
• 10ml honey
• 4 garlic cloves, minced
• 60g scallions, thinly sliced on the bias

Steps

1. Pat the chicken thighs dry. Toss them with the cornstarch, crushed Szechuan peppercorns, 4g of the salt, the garlic powder, and white pepper until evenly coated.
2. Arrange the thighs in a single layer in the air fryer basket and brush all over with 15ml of the neutral oil. Air fry at 400°F (200°C) for 18 to 20 minutes, flipping once, until deeply golden and 165°F (75°C) at the thickest point. Rest 5 minutes on a wire rack.
3. Make the chili oil: combine the gochugaru, 5g sesame seeds, sugar, and 2g salt in a heatproof bowl. Heat 45ml neutral oil until it just begins to smoke, then pour it over the chili mixture — it will sizzle. Stir and set aside.
4. In the same small pan over medium heat, combine the soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Cook 2 minutes until fragrant and just thickened, then stir in 30ml of the chili oil.
5. Slice the rested chicken against the grain into 2cm strips, arrange on a plate, and spoon the soy-chili sauce generously over the top.
6. Scatter the scallions over everything, drizzle with another 15ml of the chili oil, and finish with the remaining sesame seeds.