https://www.kitchensanctuary.com/szechuan-chicken/#wprm-recipe-container-28463
Ingredients
Chicken and marinade:
- ▢8 boneless chicken thighs chopped into bitesize chunks
- ▢1 tbsp dark soy sauce
- ▢1 tbsp light soy sauce
- ▢1 tbsp Chinese rice wine
- ▢¼ tsp white pepper
- ▢2 tbsp cornflour cornstarch
For Frying:
- ▢240 ml (1 cup) sunflower oil
- ▢1 tbsp sesame oil
- ▢1 onion peeled and chopped into chunks
- ▢25 dried red chillies chop 5 of them into small pieces and leave the rest whole
- ▢1 ½ tsp Sichuan peppercorns ground using a pestle and mortar (the 1 1/2 tsp is measured BEFORE grinding)
- ▢3 cloves garlic minced
- ▢2 tsp minced ginger
- ▢5 spring onions scallions roughly chopped
- ▢2 tbsp light soy sauce
- ▢1 tbsp Chinese rice wine
- ▢1 tbsp chilli bean paste *See Note
- ▢1 tbsp sugar
Instructions
- Place the chicken pieces in a bowl with the rest of the marinade ingredients. Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinating for more than 30 minutes).
- Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.
- Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
- Remove from the pan and place on a plate.
- Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.
- Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.
- Add in the ground Sichuan peppers and fry for a further minute.
- Add in the garlic, ginger, and spring onions and stir fry for a further 30 seconds.
- Add in the soy sauce, rice wine, chilli bean paste, and sugar. Stir together and fry for another minute.
- Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.
- Serve with boiled rice.