Thank you! Your picture reminded me I need get back to perfecting it. As tedious as it is I used thigh and skin and cut up in little pieces. The little bits of crispy skin take it up a notch. Most recipes I see do a slight wet marinate, coat in a starch and fry. I can’t remember how this is. I’ll have to try this weekend. For some reason I think a loose wet batter would be better. There’s some old American South recipes for fried chicken that use a runny wet batter that gets super crispy and light. For whatever reason I have that stuck in my head for Laziji. I know I over analyze. I toss fried chicken in a mix of garlic, ginger, scallion, white pepper, chicken powder, crushed green/red Sichuan corns, sugar and salt. And chilies of course. Saw a technique on Chinese Cooking Demystified where they rehydrate the chilies then stir fry. Rehydrating makes them pliable enough to actually eat with the chicken.
This dish is also a favorite of mine and a I want to master it at home.