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1
In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, sesame oil and 1 teaspoon of the salt.
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2
Add the chicken and turn to coat.
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3
Let stand for 15 minutes.
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4
Remove the chicken from the marinade and transfer to a large bowl.
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5
Add the rice flour and toss to coat, separating the pieces of chicken as necessary.
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6
Transfer the chicken to a colander and shake well to remove any excess rice flour.
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7
In a wok, heat the canola oil to 300.
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8
Add the chiles and fry until bright red and plump, about 15 seconds.
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9
Using a slotted spoon, transfer the chiles to another large bowl.
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10
Heat the oil to 350.
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11
Add half of the chicken and fry over high heat, stirring occasionally, until golden, crisp and cooked through, about 4 minutes.
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12
Using a slotted spoon, transfer the chicken to the bowl with the chiles.
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13
Repeat with the remaining chicken.
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14
Pour off all but 2 tablespoons of oil from the wok.
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15
Add the Sichuan peppercorns, ginger and garlic and stir-fry over moderate heat until softened but not browned, about 30 seconds.
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16
Add the scallions and stir-fry for 15 seconds.
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17
Add the chicken, chiles, sugar and the remaining 3/4 teaspoon of salt and stir-fry until hot, 1 to 2 minutes.
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18
Stir in the basil until wilted, then transfer the chicken and chiles to a bowl and serve right away.
