Fiery Sichuan Peppercorn Chicken with Numbing Chili Oil

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp Sichuan peppercorns, lightly toasted
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch, mixed with water to form a slurry
• 1 cup chicken broth
• 2 tbsp vegetable oil
• 4 pieces dried red chili peppers, cut into halves
• 1 bunch green onions, sliced

• 1 cup vegetable oil
• 1 cup crushed red pepper flakes
• 1 tbsp Sichuan peppercorns, lightly crushed

Method

1. 01
   Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch slurry for 15 minutes.
2. 02
   Heat vegetable oil in a pan over medium heat and add the Sichuan peppercorns. Stir until fragrant.
3. 03
   Add the minced ginger and garlic to the pan and sauté for 1 minute until aromatic.
4. 04
   Increase the heat to high, add the marinated chicken, and stir-fry until the chicken is browned.
5. 05
   Add the chicken broth and bring the mixture to a simmer. Cook until the chicken is fully cooked.
6. 06
   In a separate pan, prepare the numbing chili oil by heating vegetable oil over medium heat and adding red pepper flakes and Sichuan peppercorns. Cook gently for 5 minutes.
7. 07
   Pour the numbing chili oil over the cooked chicken and stir well to combine.
8. 08
   Garnish with dried red chili peppers and sliced green onions before serving.