Recipe information
Yield
4 Servings
Ingredients
2
1
1
1
1
1
4
1
4
2
special equipment
Preparation
Step 1
Whisk garlic, brown sugar, wine, soy sauce, 1/2 tsp. salt, and 1/4 tsp. Sichuan pepper in a large bowl. Add chicken and toss to combine. Cover and chill 1 hour.
Step 2
Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
Step 3
Place flour in a large shallow bowl and season with salt. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until lightly golden, 5–8 minutes. Transfer chicken to a wire rack set inside a baking sheet. Set aside 2 Tbsp. oil.
Step 4
Heat reserved frying oil in a large skillet over high heat. Add chiles and cook, stirring, until fragrant, about 1 minute. Add chicken and basil and cook, stirring, until basil is just wilted, about 1 minute longer. Stir in remaining 1/2 tsp. salt and 3/4 tsp. Sichuan pepper.