Fiery Sichuan Peppercorn Chicken with Garlic and Ginger

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons Sichuan peppercorns, toasted and ground
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch, mixed with water
• 3 cloves garlic, minced
• 1 inch ginger, finely sliced
• 4 dried red chilies
• 2 tablespoons vegetable oil
• 2 scallions scallions, sliced
• 1 tablespoon sesame oil

• 2 tablespoons dark soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar

Method

1. 01
   In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch slurry. Marinate for 15 minutes.
2. 02
   Heat vegetable oil in a wok over medium heat. Add Sichuan peppercorns, stir-frying until fragrant.
3. 03
   Add garlic, ginger, and dried red chilies to the wok. Stir-fry for 30 seconds until aromatic.
4. 04
   Increase the heat to high and add the marinated chicken. Stir-fry until the chicken is cooked through.
5. 05
   Mix in dark soy sauce, rice vinegar, and sugar, ensuring the chicken is well coated with the sauce.
6. 06
   Add scallions and sesame oil, tossing everything together for a final minute.
7. 07
   Serve hot with steamed rice, garnishing with extra scallions if desired.