Sichuan Peppercorn Chicken (椒麻鸡)

Ingredients

• 1.5 pounds chicken thighs
• 2 tablespoons Sichuan peppercorns
• 3 tablespoons chili oil
• 4 cloves garlic
• 1 inch ginger
• 4 stalks scallions
• 2 tablespoons soy sauce
• 1 cup cornstarch
• 1 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces and place them in a bowl.

2. 2

   Add soy sauce, salt, black pepper, and minced garlic to the chicken. Mix well and marinate for at least 30 minutes.

3. 3

   While the chicken is marinating, prepare the ginger by peeling and slicing it thinly. Chop the scallions, separating the white and green parts.

4. 4

   After marinating, add cornstarch to the chicken and mix until evenly coated.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

6. 6

   Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

7. 7

   In the same skillet, add the Sichuan peppercorns and fry for about 30 seconds until fragrant.

8. 8

   Add the sliced ginger and the white parts of the scallions to the skillet, sautéing for 1-2 minutes.

9. 9

   Return the fried chicken to the skillet and drizzle with chili oil. Toss everything together to coat the chicken in the spices.

10. 10

    Cook for an additional 2-3 minutes, allowing the flavors to meld.

11. 11

    Remove from heat and garnish with the green parts of the scallions before serving.

12. 12

    Serve hot with steamed rice or noodles.