Szechuan Chicken

Ingredients

Chicken:

• 1 1/2  pounds  chicken thighs, boneless and skinless (680g)
• 2  tablespoons  soy sauce,  low-sodium recommended
• 1  tablespoon  rice wine vinegar,  or other cooking wine
• 1  tablespoon  cornstarch
• 1 stalk green onions, chopped
• 3 slices ginger, peeled
• vegetable oil, as needed for frying, canola oil or peanut oil recommended

Stir Fry:

• 1 tablespoon vegetable oil
• 1 1/2 tablespoons Szechuan peppercorns, whole
• 15 dried red chili peppers,  or cayenne peppers, cut into halves
• 1 tablespoon  minced garlic, (3 cloves)
• 1 tablespoon  minced ginger
• 1 stalk green onions, chopped
• 1/2 teaspoon  salt, or more or less to taste
• 1/2 teaspoon sugar

Instructions 

1. Cut chicken thighs into 1-inch cubes. (It’s best to use chicken thighs, but you can substitute chicken breasts.)
2. In a medium bowl, add soy sauce, rice wine vinegar, cornstarch, chopped green onions, and ginger slices. Mix well.
3. Add in the chicken pieces, and toss several times to coat. Cover and marinate for 10-15 minutes. Meanwhile, prepare the other ingredients.
4. Set aside a paper-towel lined plate.
5. Place a medium saucepan over medium-high heat and add 2 inches (5cm) of oil. Heat the oil to 350˚F (177˚C). You can also use a deep fryer.
6. Use kitchen tongs to take the chicken pieces from the batter and add to the oil carefully. Fry the chicken for 3-5 minutes until browned and crispy. (Don’t overcrowd the pot and fry in batches if needed.)***
7. Using a slotted spoon, remove chicken to a prepared plate.
8. Add oil in a wok/pan with medium heat.
9. Fry Szechuan peppercorns and dried red chilies in hot oil. Fry until fragrant, about 1 minute.
10. Add in garlic and ginger, stir fry for 30 seconds until fragrant.
11. Add in the cooked chicken, salt, sugar and green onions.
12. Toss until combined and remove from heat.
13. Serve with rice or noodles and enjoy!