Szechuan Chicken Stir Fry

Ingredients

• 500 g Chicken thigh boneless skinless (cut into bite-size cubes)
• 1 Onion cut small dices
• 1 Bell pepper cut small squares
• 1 tbsp Garlic finely chopped
• 1 tbsp Ginger cut into thin strips
• 3 Spring onion cut into 1" pieces
• 1 tbsp Sichuan peppercorns toasted and grinded into fine coarse
• 8 Dried red chilli deseeded and cut into 1cm pieces
• 1 tbsp Sesame seeds
• 2 tbsp Oil for stir fry
• Oil for shallow frying add 1 - 1½ cup of oil according to your pan size
• 2 tsp Sugar
• 1 tbsp Shao Xing wine Chinese cooking rice wine
• 1 tbsp Soy sauce
• ¼ tsp Black pepper powder
• ½ tsp Baking soda
• 1 tbsp Sugar
• 1 tbsp Shao Xing wine
• 1 tsp Sesame oil

Method

1. Marinate the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes.
2. Shallow fry the chicken pieces in high heat about 350°F. Add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown and set aside.
3. Stir fry chopped onions and follow with dried chilli and continue stir fry for 1 minute.
4. Add chopped garlic, ginger and stir for a few seconds, then add crushed Sichuan peppercorns and toss well with other ingredients.
5. Place the fried chicken back in, pour soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
6. Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.