Sichuan Peppercorn Chicken with Fiery Garlic Sauce

Ingredients

• 1 pound chicken thighs, boneless, skinless, and cubed
• 2 tablespoons Sichuan peppercorns, toasted and ground
• 1 cup soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil

• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons chili bean paste
• 1 tablespoon sugar
• 1 cup chicken broth
• 1 teaspoon sesame oil

Method

1. 01
   In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
2. 02
   Heat a wok over medium heat and add the vegetable oil. Once hot, add the ground Sichuan peppercorns and stir-fry for 1 minute until aromatic.
3. 03
   Add the marinated chicken to the wok, stirring frequently, until the chicken is cooked through and lightly browned, about 5-7 minutes.
4. 04
   Remove the chicken from the wok and set aside. In the same wok, add the minced garlic and ginger, and stir-fry for 30 seconds.
5. 05
   Add the chili bean paste and sugar to the wok, stir well, then pour in the chicken broth. Bring the mixture to a simmer.
6. 06
   Return the chicken to the wok, toss to coat in the sauce, and cook for an additional 2-3 minutes until heated through.
7. 07
   Finish with a drizzle of sesame oil, give a final stir, and transfer to a serving dish.