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Blogwatch: Sichuan 'Popcorn' Chicken

20081203lajijiding.jpg

Beijing-based blogger and cooking instructor Diana Kuan, of Appetite for China, shares her recipe for Sichuan favorite laji jiding. Chicken pieces are shallow-fried for some serious crunch, before being stir-fried in a pungent sauce containing—yikes—eight to ten dried chilis and a handful of Sichuan peppercorns.

Diana describes the crispy, spicy chicken dish as a "more sophisticated version of kung pao chicken"; my cohort Tam calls it "a lip-numbing form of popcorn chicken." Kung pao popcorn chicken—how can you go wrong? (KFC, take note.)

7 Comments:

Sign me up for a bowl! I love spicy Sichuan dishes and cannot find any that are spicy and flavorful enough for me. I will have to try this.

OH MY GOD I am hungry now.

Sichuan food = best everrr.

Wow, that looks good and sounds even better! I always order Sichuan dishes "extra spicy" and yet they're never spicy enough. My stomach is growling, and sad that it is not being filled with spicy popcorn chicken.

this looks delicious...@SayWhat - i concur, never spicy enough and tend to be on the greasy side!

its even worse when you just can't find decent Asian cuisine, at all. Yay Dallas.

yum yum yummy. Some foods are totally worth the stomach cramps.

This looks fabulous,I know what we are having for dinner

I'm going to try to make this tonight! I love kung pao chicken and there's none around here. :(

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