1 cup dried red chilies, whole or roughly chopped (adjust to taste)
2 tablespoons Sichuan peppercorns
5-6 cloves garlic, minced
1-inch piece ginger, minced
3-4 green onions, sliced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry
1 teaspoon sugar
Salt to taste
Vegetable oil for frying
For the Chicken Marinade:
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
1 egg white
2 tablespoons cornstarch
1
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch. Mix well and let marinate for at least 30 minutes.
2
Fry the Chicken:
Heat oil in a wok or deep skillet over medium-high heat. Fry the marinated chicken pieces until they are golden and cooked through. Remove chicken and drain on paper towels.
3
Stir-Fry the Dish:
Remove excess oil from the wok, leaving about 2 tablespoons. Add Sichuan peppercorns and dried chilies. Stir-fry for a minute until fragrant (be cautious not to burn the chilies).
Add minced garlic and ginger, and stir-fry for another minute.
Return the chicken to the wok. Add soy sauce, rice wine, sugar, and salt. Mix well and cook for another 2-3 minutes.
4
Garnish and Serve:
Stir in the green onions just before removing from heat.
Serve hot, garnished with additional green onions or sesame seeds if desired.
1 cup dried red chilies, whole or roughly chopped (adjust to taste)
2 tablespoons Sichuan peppercorns
5-6 cloves garlic, minced
1-inch piece ginger, minced
3-4 green onions, sliced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry
1 teaspoon sugar
Salt to taste
Vegetable oil for frying
For the Chicken Marinade:
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
1 egg white
2 tablespoons cornstarch
Directions
1
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch. Mix well and let marinate for at least 30 minutes.
2
Fry the Chicken:
Heat oil in a wok or deep skillet over medium-high heat. Fry the marinated chicken pieces until they are golden and cooked through. Remove chicken and drain on paper towels.
3
Stir-Fry the Dish:
Remove excess oil from the wok, leaving about 2 tablespoons. Add Sichuan peppercorns and dried chilies. Stir-fry for a minute until fragrant (be cautious not to burn the chilies).
Add minced garlic and ginger, and stir-fry for another minute.
Return the chicken to the wok. Add soy sauce, rice wine, sugar, and salt. Mix well and cook for another 2-3 minutes.
4
Garnish and Serve:
Stir in the green onions just before removing from heat.
Serve hot, garnished with additional green onions or sesame seeds if desired.
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