Professor Kai Yang is a lesser-known but beloved Sichuan dish of crispy, golden fried chicken pieces tossed in a sticky, spicy-sweet glaze with dried chilies and Sichuan peppercorns. It delivers the signature numbing heat of Sichuan cooking with a satisfying crunch, making it a fantastic weeknight dinner or party appetizer. This recipe focuses on a double-fry technique for maximum crispiness and a balanced sauce that clings to every piece without turning soggy.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) Shaoxing wine (or dry sherry)
- 1 teaspoon (5 g) grated fresh ginger
- ½ teaspoon (2 g) white pepper
- 1 cup (120 g) cornstarch
- 2 large eggs, beaten
- 1 cup (240 ml) vegetable oil, for frying (plus more if needed)
- 10-15 dried red chilies (like Sichuan or arbol), stems removed, halved
- 1 tablespoon (8 g) Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) sesame oil
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) Chinese black vinegar (or rice vinegar)
- 1 tablespoon (15 g) sugar
- 1 teaspoon (5 ml) chili oil (optional, for extra heat)
- 2 green onions, sliced thin, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, ginger, and white pepper. Toss well and let marinate for 15 minutes at room temperature.
- Place the cornstarch in a shallow dish. Dip each marinated chicken piece into the beaten eggs, then dredge in cornstarch, pressing to coat evenly. Shake off excess and set on a wire rack.
- Heat the vegetable oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Working in batches, fry the chicken for 3-4 minutes until light golden and cooked through. Remove with a slotted spoon and drain on paper towels. (The chicken will be cooked after this step; the second fry is for crispiness.)
- Increase the oil temperature to 375°F (190°C). Fry the chicken again, in batches, for 2-3 minutes until deep golden and very crispy. Drain on fresh paper towels.
- In a small bowl, mix the sesame oil, 2 tablespoons soy sauce, black vinegar, sugar, and chili oil (if using) until the sugar dissolves.
- Discard all but 1 tablespoon of oil from the wok. Over medium heat, add the dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Add the garlic and stir-fry for another 30 seconds.
- Pour in the sauce mixture and let it bubble for 10-15 seconds, until slightly thickened.
- Add the fried chicken pieces and toss quickly to coat in the sauce. The sauce should cling to the chicken, not pool at the bottom.
- Transfer to a serving plate and garnish with green onions and sesame seeds. Serve immediately.
Tips
- Chicken thighs are best: They stay juicy and tender during the double fry. If using breast, reduce the first fry time to 2-3 minutes to avoid drying out.
- Keep the oil temperature steady: Use a thermometer and let the oil return to temperature between batches. Overcrowding the pan drops the temperature and makes the chicken greasy.
- Adjust the heat: Remove the seeds from the dried chilies for less heat, or use fewer chilies. For more numbing effect, add an extra ½ teaspoon of Sichuan peppercorns.
- Don’t skip the second fry: It’s essential for that extra-crispy texture that holds up to the sauce. If you’re short on time, you can skip it, but the chicken will be less crunchy.
Serving Suggestions
Serve Professor Kai Yang hot as a main dish with steamed jasmine rice or alongside a simple stir-fried vegetable like bok choy or green beans. It also makes a great appetizer for a party—serve with toothpicks and extra chili oil on the side.
Variations
- Oven-baked version: For a lighter take, bake the coated chicken on a wire rack over a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway, then toss with the sauce.
- Add vegetables: Stir-fry sliced bell peppers, onions, or broccoli with the chilies before adding the sauce for a more complete meal.
- Make it gluten-free: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, spread the chicken on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes to restore crispness. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast tends to dry out more quickly. Use the same method but reduce the first fry to 2-3 minutes and check that the chicken reaches 165°F (74°C) with a thermometer.
What if I can’t find Sichuan peppercorns? They are essential for the numbing sensation, but if unavailable, substitute with ½ teaspoon of black peppercorns plus a pinch of ground cloves for a similar aromatic warmth, though it won’t be identical.
Is the dish very spicy? It has a medium heat level. The dried chilies provide moderate spice, and the Sichuan peppercorns add a tingly numbness rather than intense heat. Adjust the number of chilies to your preference.
Can I prepare the chicken ahead of time? You can coat the chicken and refrigerate it for up to 4 hours before frying. Let it sit at room temperature for 15 minutes before frying for even cooking.
Why did my coating fall off? This usually happens if the chicken is not dry before dredging, or if the oil isn’t hot enough. Pat the chicken dry with paper towels before marinating, and make sure the oil is at 350°F (175°C) before adding the chicken.
Can I make the sauce less sweet? Reduce the sugar to 2 teaspoons (10 g) or use a sugar substitute. The sweetness balances the heat and vinegar, so adjust gradually.
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