For the past two weeks I have been cooking within strict boundaries. Because I am leaving for a month-long trip to the US, and giving up my current apartment, I have not only been restraining myself from buying any new bottles of sauces, spices, and cooking oils, but also trying desperately to use up what I have left. Which is easier said than done. How many meals of basil-cumin pasta must I eat while fighting the urge to buy more dried oregano? Or chili garlic noodles, while convincing myself any new sauces will just end up in the garbage? 

One item I desperately wanted to use up with an almost-full bottle of vegetable oil that I simply did not feel like packing. And what's an easier way to use up oil than frying? Fortunately, there was one dish I could make without buying anything except chicken and leeks. And whenever I teach it in my Sichuan cooking classes, all traces of crispy chicken are gone within 5 minutes.

Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken. It's smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 1 1/2 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce.

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Related crispy or spicy chicken recipes:

Chicharrones de Pollo with Paprika Onions

Orange Sesame Chicken

Spicy Chicken in Black Bean Sauce

Kung Pao Chicken

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Spicy Wok-Fried Chicken with Chilis

Serves 4

Marinade:
2 tablespoons dark soy sauce
2 tablespoons yellow rice wine
2 teaspoons dark rice vinegar
1/2 teaspoon sesame oil

Sauce:
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon chicken stock or water
1 teaspoon cornstarch

1 1/4 pounds chicken breast, diced
2 cups cornstarch
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cup peanut oil
8 to 10 driled red chilis
2 teaspoons Sichuan peppercorn
3 garlic cloves, minced
1 leek, white part only, thinly sliced
1 clove garlic, minced
1 small piece ginger, minced

In a medium-sized bowl, mix together marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate chicken in mixture for 15 to 20 minutes.

Mix together ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.

In a large bowl or plate, mix together cornstarch, salt, and pepper. Dredge chicken in cornstarch mixture and shake off excess cornstarch. Heat about 1 cup of oil in a wok over medium-high heat. When oil starts to smoke, work in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.

Pour out all but 1 tablespoon of oil, and keep wok heated over medium-high heat. Add chilis and Sichuan peppercorn and stir-fry until just fragrant and chilis start to blister, about 30 to 60 seconds. Add leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add fried chicken, toss to combine, and remove from heat. Serve immediately.