Ingredients
- 1 pound chicken thigh, boneless, skinless, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp cornstarch
- 3 tbsp oil
- 10 dried red chilies
- 1 tsp Sichuan peppercorn
- 2 clove garlic, minced
- 1 tbsp ginger, minced
- 0.25 cup green onion, chopped
Steps
- Marinate chicken: combine chicken pieces with salt, sugar, soy sauce, rice wine, and cornstarch; let rest 10 minutes.
- Heat oil in a wok over medium-high heat; fry dried chilies and Sichuan peppercorns until fragrant, then remove and reserve.
- Increase heat to high and stir-fry the marinated chicken until crisp and cooked through, then remove and reserve.
- Add garlic, ginger, and green onion to the wok; stir-fry until aromatic.
- Return chicken, chilies, and peppercorns to the wok; toss quickly to combine and heat through, then serve immediately.