The Wok Hei Finish
Because this is cooked over high heat, the chicken should have a slight sear while staying juicy inside. The sauce is a dark, vinegary reduction that should be glossy, not watery. It should coat the chicken pieces like a second skin.
Nutty Texture
The peanuts are the secret weapon. They must be added at the very end so they stay crunchy. If they are soft or soggy, the dish loses its best textural contrast. The dried chillies give it a smoky depth rather than a burning heat.
Quick answers
- Are the dried chillies meant to be eaten?
- Usually not. They are there to flavour the oil and the sauce. Most people push them to the side of the plate.
- Is it similar to other spicy chicken dishes?
- It is less oily than Laziji (Sichuan popcorn chicken) and has a more prominent vinegary, sweet-salty profile.