chongqing-spicy-chicken

🥘 Ingredients

• chicken thighs 750 gr // cut in 2x2cm cubes
• salt ½ tsp
• Shao Hsing wine 1 tbsp
• ground white pepper ½ tsp
• light soy sauce 1 tbsp
• corn starch 2 tbsp
• vegetable oil 1 cup
• ginger 1 thumb // sliced
• garlic 6 cloves // sliced
• spring onions 2 stalks // cut in 3cm parts
• dried red chilies 100 gr // cut in 1cm slices
• vegetable oil 1 ^tbsp
• Sichuan peppercorns 1 tbsp
• Sichuan green peppercorns 1 tbsp
• sugar ½@tbsp
• Sichuan green pepper oil 1 tbsp
• sesame oil 1 tbsp

1. 1

   Cut the chicken thighs . Add salt , Shao Hsing wine , ground white pepper and 1 tbsp light soy sauce . Knead to mix well, then add corn starch and knead more. Add 1 tbsp vegetable oil to prevent the chicken sticking; lightly knead it and marinate for 15 minutes to an hour. Prepare the ginger , garlic , spring onions and dried red chilies . Heat 1 cup of vegetable oil and fry the chicken around 6 mins, until slightly golden (might need two batches). After this, on high heat do a second fry for 2 mins until gold and crispy. Remove the oil except 1 tbsp. Add Sichuan peppercorns & Sichuan green peppercorns until fragrant, then add ginger, garlic and spring onion whites. Finally, add the dried chilies. Add the chicken and sugar , ½ tbsp light soy sauce and stir fry quickly. Add the spring onion greens, Sichuan green pepper oil and sesame oil . Stir fry for 1 minute and serve hot with steamed white rice and other dishes.