Sichuan Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 tbsp cornstarch
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 inch ginger
• 3 clove garlic
• 10 dried red chilies
• 1 tsp Sichuan peppercorns
• 4 green onions
• ½ cup peanuts (optional)
• 3 tbsp vegetable oil
• 1 tsp sugar
• 1 tbsp rice vinegar
• ½ cup chicken broth

Steps

1. Cut chicken into 1-inch pieces. In a bowl, toss chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine. Marinate for 15 minutes.
2. Mince ginger and garlic. Chop green onions, separating white and green parts. In a small bowl, whisk together remaining soy sauce, Shaoxing wine, rice vinegar, sugar, remaining cornstarch, and chicken broth for the sauce.
3. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
4. Add remaining 1 tbsp vegetable oil to the wok. Add dried red chilies, Sichuan peppercorns, minced ginger, minced garlic, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
5. Pour the prepared sauce into the wok and bring to a simmer, stirring constantly until thickened. Return chicken to the wok.
6. Add peanuts (if using) and green parts of green onions. Toss to coat everything evenly. Serve immediately with steamed rice.