Follow these steps for perfect results
chicken thighs, skin-on
cubed
salt
light soy sauce
Shaoxing wine
cornstarch
water
garlic
minced
ginger
thinly sliced
dried red chillies
whole Sichuan peppercorns
bell pepper
cut into 1/2 inch squares
Cut the chicken into 1/2-inch cubes.
Mix chicken with salt, light soy sauce, Shaoxing wine, cornstarch, and water for the marinade. Set aside.
Heat a wok over high heat and add 1/3 cup of oil.
Add the marinated chicken to the hot oil and stir-fry until lightly browned. Remove chicken from the wok and set aside.
Pour off excess oil, leaving about 3 tablespoons in the wok.
Reheat the wok over high heat until almost smoking.
Add dried red chilies and Sichuan peppercorns. Stir-fry for a few seconds until fragrant, being careful not to burn them.
Add the bell pepper and stir-fry until tender-crisp.
Add the chicken back to the wok and stir-fry for 30 seconds, until all ingredients are well-combined.
Serve immediately.
Expert advice for the best results
Adjust the number of chilies to control the spice level.
Toast the Sichuan peppercorns lightly before cooking to enhance their aroma.
Ensure the wok is very hot before adding ingredients for optimal stir-frying.
Everything you need to know before you start
15 minutes
Marinade can be prepared in advance.
Garnish with chopped scallions and a sprinkle of Sichuan peppercorns.
Serve with steamed rice or noodles.
Pair with stir-fried vegetables.
Balances the spice.
Slight sweetness complements the dish.
Discover the story behind this recipe
Known for its bold and spicy flavors, Sichuan cuisine is a staple in Chinese culinary tradition.
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