Szechuan Chicken Stir-Fry

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized cubes
• 2 tsp sugar
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1/4 tsp ground black pepper
• 1/2 tsp bicarbonate of soda
• 4 tbsp cornflour or potato starch
• 240–360ml neutral oil for shallow frying, depending on pan size
• 2 tbsp neutral oil for stir-frying
• 1 medium onion, diced
• 1 bell pepper, cut into small squares
• 1 tbsp finely chopped garlic
• 1 tbsp fresh ginger, cut into thin strips
• 8 dried red chillies, deseeded and cut into 1cm pieces
• 1 tsp Sichuan peppercorns, toasted and coarsely ground
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 3 spring onions, cut into 2.5cm pieces
• 1 tbsp sesame seeds

Method

1. Combine the chicken with 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, black pepper and bicarbonate of soda.
2. Add the cornflour and mix until every piece is evenly coated.
3. Leave the chicken to marinate for 15 minutes while preparing the vegetables.
4. Heat approximately 2.5cm of neutral oil in a wok or deep frying pan to 175°C.
5. Fry the chicken in batches for 5–6 minutes, turning occasionally, until crisp, golden and cooked through.
6. Transfer the chicken to a wire rack or paper-lined plate and allow the excess oil to drain.
7. Carefully pour away the frying oil, leaving or adding 2 tablespoons of oil in the wok.
8. Heat the wok over medium-high heat.
9. Add the onion and bell pepper and stir-fry for 1–2 minutes.
10. Add the dried chillies and stir-fry for another minute.
11. Add the garlic and ginger and stir-fry for several seconds until fragrant.
12. Add the ground Sichuan peppercorns and toss briefly.
13. Return the fried chicken to the wok.
14. Add 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine and the sesame oil.
15. Toss over high heat until the chicken and vegetables are evenly coated.
16. Turn off the heat and add the spring onions and sesame seeds.
17. Toss once more and serve immediately.