Ingredients

• Chicken thigh meat 500g
• Dried chilies 50g
• Sichuan peppercorn 2 tbsp
• Ginger 20g
• Garlic 20g
• Scallions 30g
• Cooking wine 2 tbsp
• Soy sauce 1 tbsp
• Cornstarch 3 tbsp
• White sesame 1 tbsp
• Salt to taste
• Sugar 1 tbsp
• Oil as needed

Steps

1. Cut chicken: Debone chicken thighs, cut into about 2cm pieces.
2. Marinate: Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp cornstarch, and salt. Mix well, marinate for 20 minutes.
3. Prepare aromatics: Cut dried chilies into sections, slice ginger and garlic, cut scallions.
4. Fry chicken: Heat plenty of oil to 170°C, add chicken pieces, fry until golden and crispy (about 3-4 minutes). Drain.
5. Stir-fry spices: Leave some oil in wok, add Sichuan peppercorns and dried chilies, stir on low heat until fragrant.
6. Add aromatics: Add ginger and garlic, stir until fragrant.
7. Return chicken: Add fried chicken, stir-fry quickly on high heat.
8. Season: Add 1 tbsp cooking wine, 1 tbsp sugar, and salt. Stir well.
9. Add sesame: Sprinkle white sesame and scallions, toss briefly.
10. Serve: Transfer to plate, sprinkle more sesame on top if desired.