Crispy Chili-Garlic Chicken with Charred Green Beans and Steamed Rice

Ingredients

• 2 lb, cut into bite-size pieces boneless chicken thighs
• 1 cup rice flour
• 1/2 cup potato starch
• 4 cups, for frying avocado oil
• 1/3 cup coconut aminos
• 2 tbsp rice vinegar
• 3 tbsp honey
• 8 whole dried red chilies
• 2 sliced fresh red chilies
• 10 cloves, thinly sliced garlic
• 2 tbsp, julienned fresh ginger
• 1 lb, trimmed green beans
• 2 cups jasmine rice
• 5 sliced scallions
• 1/4 cup crispy fried shallots
• 2 tbsp Shaoxing wine

Instructions

1. 1

   Rinse the jasmine rice and steam with 2 1/2 cups water until tender, about 20 minutes. Keep covered.

2. 2

   Toss chicken pieces with rice flour and potato starch until evenly coated. Let rest 10 minutes.

3. 3

   Heat avocado oil to 350°F in a heavy pot. Fry chicken in batches 4 minutes until pale, transfer to a rack, then fry a second time 2-3 minutes until deep golden and crisp.

4. 4

   In a wide skillet, heat 2 tbsp avocado oil over medium heat. Add dried red chilies, garlic, and ginger and cook until fragrant, about 1 minute.

5. 5

   Add coconut aminos, rice vinegar, honey, Shaoxing wine, and fresh red chilies. Simmer until glossy and thickened, 2-3 minutes.

6. 6

   Add the fried chicken and toss until every piece is lacquered in the glaze.

7. 7

   In the same skillet, char the green beans over high heat with a splash of avocado oil until blistered and tender, 5 minutes.

8. 8

   Serve chicken and green beans over steamed rice, scattered with scallions and crispy fried shallots.