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How to make Sichuan Peppercorn Chicken

Ingredients:

• 500g chicken breast or thighs, cut into bite-sized pieces

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon cornstarch

• 1 teaspoon sugar

• 1 tablespoon Sichuan peppercorns, crushed

• 4-5 dried red chilies, chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2-3 green onions, chopped

• Salt to taste

• Sesame seeds and chopped cilantro for garnish (optional)

Instructions:

1. In a bowl, mix the soy sauce, Shaoxing wine, cornstarch, and sugar until well combined. Add the chicken pieces to the marinade, ensuring they are evenly coated. Let marinate for at least 20 minutes.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the crushed Sichuan peppercorns and dried red chilies to the hot oil and stir-fry for about 1 minute until fragrant.

3. Add the marinated chicken pieces to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until the chicken is browned and cooked through.

4. Push the chicken to one side of the skillet and add the minced garlic and ginger to the empty space. Stir-fry for about 30 seconds until fragrant, then mix with the chicken.

5. Add the chopped green onions to the skillet and stir-fry everything together for another minute until well combined. Season with salt to taste.

6. Remove the skillet from the heat and transfer the Sichuan peppercorn chicken to a serving dish. Garnish with sesame seeds and chopped cilantro, if desired.

7. Serve hot with steamed rice or noodles. Enjoy the flavorful and aromatic Sichuan peppercorn chicken!

Note: Adjust the amount of dried red chilies and Sichuan peppercorns according to your preferred level of spiciness. You can also add other vegetables like bell peppers or broccoli to the dish for added flavor and nutrition.