Fiery Sichuan Peppercorn Chicken with Garlic Scallion Oil

Ingredients

• 1 lb chicken thighs, boneless, skinless and cut into bite-sized pieces
• 2 tablespoons Sichuan peppercorns, lightly toasted and ground
• 8 units dried red chili peppers, cut into halves
• 1 cup peanuts, roasted
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 3 tablespoons cooking oil

• 4 cloves garlic, minced
• 4 units scallions, sliced
• 1 cup sesame oil, heated

Method

1. 01
   In a bowl, mix the chicken pieces with 1 tablespoon of soy sauce, rice vinegar, and sugar. Let it marinate for 15 minutes.
2. 02
   Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow them to cool and then grind them into a coarse powder.
3. 03
   Heat 2 tablespoons of cooking oil in a large wok over high heat. Add the marinated chicken and stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. 04
   In the same wok, add the remaining tablespoon of oil. Add the dried red chili peppers and stir-fry for 30 seconds until they darken slightly.
5. 05
   Return the chicken to the wok, add the peanuts, ground Sichuan peppercorns, and the cornstarch mixture. Stir well to combine and coat the chicken evenly.
6. 06
   For the garlic scallion oil, heat the sesame oil in a small pan. Add the garlic and scallions and cook until they sizzle and become fragrant, about 1 minute.
7. 07
   Drizzle the garlic scallion oil over the chicken mixture in the wok, toss everything together, and serve hot.