Ingredients

• 3 tablespoons Sichuan peppercorn (green ones are best)
• 4 chicken legs or 8.oz boneless chicken breast
• 3 tablespoons cooking oil for deep frying
• 1 round red pepper
• 1 scallion chopped
• 2 garlic cloves sliced
• 1 root ginger sliced
• 2 dried chili peppers
• 1 tablespoon cornstarch
• 1 teaspoon cooking wine
• 1 teaspoon salt
• Half of egg white
• 2 teaspoons cornstarch
• 1 teaspoon cooking wine
• 1 teaspoon sesame oil
• 2 teaspoons salt
• 1/2 tablespoon light soy sauce
• 1 teaspoon cornstarch

Instructions

1. Cut the chicken thigh or boneless chicken breast into cubes around 2 cm. Marinate the cubes with marinating sauce. Set aside.
2. In a small bowl, mix all the ingredients for stir-fry sauce. Set aside.
3. Heat up oil in wok. Mix 1 tablespoon of cornstarch with the chicken cubes just before deep-frying. Deep-fry the chicken cubes until the shape is firmed. Transfer the chicken cubes out and leave around 1/2 tablespoon cooking oil in wok.
4. Add dried pepper and Sichuan peppercorn in to stir-fry until aroma. And then add garlic, ginger and scallion too. Stir-fry until you can smell the taste.
5. Return fried chicken cubes back. Add stir-fry sauce and peppers. Mix well and serve hot!