Sichuan Chili Chicken
Spice with everything nice!
Ingredients:
1 lbs boneless chicken thigh fillets, cut into bite-sized pieces
1 tbsp Sichuan peppercorns
4 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp white sugar
1 cup plain flour
Vegetable oil
6 garlic cloves, roughly chopped
5 cm-piece ginger, peeled and sliced into fine strips
10 dried long red chillies, cut into thirds, seeds discarded
5 spring onions (scallions), cut into 3cm batons
Marinade:
3 tbsp light soy sauce
1 tbsp Chinese Shaoxing wine
1 tbsp sesame oil
Directions:
Combine marinade ingredients in a large bowl with the chicken. Let marinate for at least 1 hr. Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine and sugar. Set stir-fry sauce aside.
Put Sichuan peppercorns in a dry frying pan or wok over medium-high heat. Toast the peppercorns, shaking the pan regularly, until they are aromatic and just starting to smoke. Transfer to a mortar and pestle and grind to a fine powder.
Add 1 to 2 cups of vegetable oil to a saucepan or wok and heat of medium-high heat. Once the oil is hot cook the chicken in batches until golden and cooked through (about 3-4 minutes). Drain on a paper towel.
Heat 1-2 tbsps of oil in a clean wok or large frying pan over high heat. Add the garlic and stir-fry for 10 seconds. Then add the ginger and dried chillies. After the mixture become fragrant, add the cooked chicken, Sichuan pepper powder, spring onions and the stir-fry sauce mixture. Stir-fry until well combined. Remove from heat and serve with white rice.