Ingredients
3 chicken thighs, boneless, skinless
1 tsp cornstarch
¾ tsp salt
1 tsp oil
2 tsp shaoxing wine
1 tsp dark soy sauce
3 tbsp oil
2 tbsp sichuan peppercorns
2 slices ginger, julienned
5 cloves garlic, sliced
1 cup whole dried red chilies
1 tsp shaoxing wine
½ tsp sugar
1 scallion, chopped
Preparation
Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients except oil. Set aside for 30 minutes.
Prepare the rest of the ingredients. When ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear. Once a good, crisp crust forms on the bottom of the chicken, stir and continue to sear until it’s browned and crisp on all sides. Turn off the heat and remove the chicken to a plate with a slotted spoon.
There should be about 1 tablespoon of oil left in the wok at this point. Add more if needed. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1 to 2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir for 1 minute more. Monitor the heat levels to avoid burning.
Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!
