3 tsp of corn starch 1 tsp of salt 1 Tbsp. of rice wine 1/2 tsp of white pepper 1 Tbsp. of soy sauce 1 shredded scallion 2 slices of ginger 4 chicken thighs, chopped into bite-sized pieces
Other Ingredients:
vegetable oil for frying 2 Tbsp. of Szechuan peppercorn 5 dried red chilies, chopped 50 whole dried red chilies 4 slices of ginger 1 scallion, chopped 1/3 cup of peanuts 1/2 tsp of sugar 1/2 Tbsp. of rice wine 1 Tbsp of sesame oil chopped scallions as garnish
Directions:
Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
In about 1 1/2” of oil, fry the chicken until browned and crispy. Remove and set aside.
Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, scallion and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
