Sheldons Spicy Bazinga Chicken

• 14 cup canola oil, plus more for frying
• 1 lb boneless skinless chicken thighs, diced 1/2 inch cubes
• salt and pepper, to taste
• 3 egg whites, whipped
• 14 cup rice flour
• 14 cup garlic clove, cut into halves
• 14 cup ginger, peeled sliced into coins
• 14 cup szechuan peppercorns, finely ground
• 1 lb szechuan chile, dried
• 12 cup scallion, white section cut into 1/2 inch lengths
• 12 cup soy sauce
• 2 tablespoons sesame oil
• scallion top (garnish)

1. Preheat oil for frying to 365 degrees F.
2. Season cubed chicken liberally with salt and pepper.
3. Toss in a bowl with the egg whites to cover and then dredge in the rice flour.
4. Fry the chicken until crisp.
5. Remove from pan and keep warm.
6. Heat the remaining 1/4 cup canola oil in a large skillet and add the garlic, ginger and Szechuan pepper.
7. Stir-fry for 1 minute.
8. Add the dried chiles and stir-fry for 30 second more.
9. Add the chicken, scallion whites, soy sauce and sesame oil and stir-fry until all of the liquid has evaporated.
10. Serve garnished with the scallion tops along with hot cooked rice.

canola oil, chicken thighs, salt, egg whites, rice flour, garlic, ginger, szechuan, szechuan chile, scallion, soy sauce, sesame oil, scallion

Taken from www.food.com/recipe/sheldon-s-spicy-bazinga-chicken-518789 (may not work)