INGREDIENTS
3 boneless skinless chicken thighs
1 tsp corn starch
½ tsp salt
1 tbsp oil
1 tbsp Shaoxing wine
2 tbsp dark soy sauce
3 tbsp oil
2 tbsp Sichuan peppercorns
1 small knob ginger, julienned
5 cloves garlic, sliced
1 cup whole dried red chilies
1 tsp Shaoxing wine
½ tsp sugar1 green onion, chopped
METHOD
1. Cut the chicken thighs into bite-sized cubes. Add the chicken to a bowl and mix with the marinade
ingredients.Set aside for 30 minutes.
2. Heat 3 tablespoons oil in a wok over high heat. Add the chicken to sear and create a crust, stir, and continue to sear the chicken until it's browned and crisp on all sides.
3. Turn off the heat and remove the chicken to a bowl with a slotted spoon.
4. Heat the wok back up to a medium low heat with a touch more oil and add the Sichuan peppercorns. Let them toast for 30 seconds until fragrant.
Add the ginger and garlic then cook for 1 minute, then add the whole dried chillies and stir for another 30 seconds, continuing to stir and toss so they don't burn.
5. Turn up the heat to high and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated.
6. Serve up on a plate and enjoy with egg fried rice.
BEST WINE MATCH FOR CHONGQING CHICKEN
It's hard to go past a fragrant GewuÌrztraminer or off-dry Riesling to offset the spices in this lip-smacking dish.