Fiery Sichuan Pepper Chicken with Spicy Garlic Sauce

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns, lightly crushed
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 4 whole dried red chilies, seeds removed if desired
• 2 scallions scallions, sliced

Method

1. 01
   In a mixing bowl, combine chicken pieces with 1 tablespoon of soy sauce and let marinate for 10 minutes.
2. 02
   Heat vegetable oil in a wok over medium-high heat. Add the Sichuan peppercorns and dried red chilies, stir-fry until fragrant, about 30 seconds.
3. 03
   Add the marinated chicken to the wok and stir-fry for 5-7 minutes until the chicken is cooked through and slightly browned.
4. 04
   Add the minced garlic and grated ginger to the wok, stir-fry for another minute until aromatic.
5. 05
   In a small bowl, mix dark soy sauce, remaining soy sauce, rice vinegar, and sugar. Pour the sauce into the wok and toss to coat the chicken evenly.
6. 06
   Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 1-2 minutes until the sauce reaches desired consistency.
7. 07
   Garnish the dish with sliced scallions before serving. Serve hot with steamed rice.