Ingredients:
1 lb chicken thighs, cut into bite-sized pieces
2 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp Sichuan peppercorns
10-15 dried red chilies (adjust to taste)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp Chinese cooking wine (Shaoxing wine)
1 tsp sugar
1 tbsp chili oil (optional, for extra heat)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Directions:
Toss the chicken pieces with cornstarch to create a light coating. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken until golden and crispy, about 5-6 minutes. Remove and set aside.
In the same skillet, reduce the heat to medium and add the Sichuan peppercorns and dried chilies. Stir-fry for 1-2 minutes until fragrant, being careful not to burn them.
Add garlic and ginger to the skillet and sauté for 30 seconds until aromatic.
Stir in soy sauce, rice vinegar, Chinese cooking wine, sugar, and chili oil. Mix well and bring to a simmer.
Return the chicken to the skillet and toss to coat evenly in the sauce. Cook for 2-3 minutes to absorb the flavors.
Garnish with green onions and sesame seeds before serving.
Serve hot with steamed rice or noodles for a complete meal.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 370 kcal | Servings: 4 servings
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