Ingredients

• 500g chicken thighs
• 1 cup dried red chilies
• 1 tbsp Sichuan peppercorns
• 3 cloves garlic
• 1 inch ginger
• 4 green onions
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 tbsp sesame oil
• sesame seeds for garnish

Steps

1. Cut chicken thighs into 1-inch pieces
2. Heat oil in a wok to 350°F (175°C)
3. Deep fry chicken until golden and crispy, about 5-6 minutes
4. Remove and drain on paper towels
5. In the same wok, add dried chilies and Sichuan peppercorns, stir-fry over medium heat until fragrant
6. Add minced garlic, ginger, and white parts of green onions
7. Return chicken to wok
8. Add soy sauce, sugar, rice wine, and salt
9. Stir-fry for 2 minutes
10. Drizzle with sesame oil
11. Add green onion greens, toss well
12. Sprinkle with sesame seeds
13. Serve hot as an appetizer or main dish