sichuan-mala-chicken

🥘 Ingredients

• chicken thigh filet 450 gr // Cut into bite-sized pieces
• cornstarch 1 tsp
• salt ¾ tsp
• vegetable oil 5 tbsp // or sunflower oil
• Shao Hsing wine 2 tsp
• dark soy sauce 1 tsp
• Sichuan peppercorns 2 tbsp
• ginger 2 tbsp // Cut into thin long strips
• garlic 5 cloves // Sliced
• dried red chilies 1 cup // cut in half
• Shao Hsing wine 1 tsp
• sugar ½ tsp
• spring onions 1 stalk // sliced

1. 1

   Cut the chicken thigh filet and add it to a bowl with cornstarch , salt , 1 tbsp vegetable oil , 2 tsp Shao Hsing wine and dark soy sauce . Mix well. Cover and put it in the fridge for at least 60 minutes (the more the better). Prepare the rest of the ingredients. Heat 4 tbsp oil over high heat. Add the chicken in a single layer and let it fry (do not move it) until there is a good, crisp crust on the bottom. After this, stir and fry until brown and crisp on all sides. Transfer chicken to a plate and set aside. There should be oil left. Add more if needed. Heat the wok to medium heat, then add the Sichuan peppercorns . Fry for 1-2 minutes, until fragrant. Add the ginger and garlic and cook for 1 minute until fragrant. Add the dried red chilies and cook for another minute. Turn the heat to high and add the chicken, Shao Hsing wine , sugar and spring onions . Continue to fry until all liquid in the wok has evaporated. Serve hot with steamed white rice and other dishes.