Fiery Sichuan Pepper Chicken with Numbing Chili Sauce

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 tbsp Sichuan peppercorns, lightly toasted
• 6 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 8 pieces dried red chilies, cut into halves
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 3 stalks scallions, sliced

• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 cup chicken stock
• 1 tbsp black vinegar
• 1 tsp cornstarch, mixed with 2 tsp water

Method

1. 01
   In a pan over medium heat, toast the Sichuan peppercorns until fragrant. Remove and grind into a coarse powder.
2. 02
   Heat vegetable oil in a wok over high heat. Add the chicken pieces and stir-fry until they start to brown.
3. 03
   Add minced garlic, sliced ginger, and dried red chilies to the wok. Stir-fry until aromatic.
4. 04
   Add soy sauce, Shaoxing wine, and sugar. Stir well to coat the chicken evenly.
5. 05
   In a separate bowl, combine doubanjiang, chicken stock, and black vinegar to form the numbing chili sauce.
6. 06
   Pour the sauce into the wok and bring to a simmer. Add the cornstarch slurry to thicken the sauce.
7. 07
   Add the ground Sichuan peppercorns and sliced scallions. Stir-fry for another 2 minutes.
8. 08
   Transfer the chicken to a serving plate and garnish with additional scallions if desired.