Crunchy chicken with a peppery mouth numbing in a good way sauce!!
This recipe isn't that hard, but listed as intermediate because of the ingredients needed.
Cut chicken into bite sized pieces.
Combine marinade ingredients, and soak chicken for 20 - 30 minutes.
Place the whole Sichuan Peppercorns into a DRY pan over high heat. Shake the pan for about 2 minutes or until the peppercorns begin to smoke. Remove to a mortar.
Grind Sichuan and Black Peppercorns into a very fine powder. You'll have more than you need. Save the remaining amount for something else.
In a bowl, mix 1 tbsp of your ground pepper mixture, oyster sauce, Shaoxing wine, and dark soy sauce. Mix together and sit aside.
Take your chicken out of the marinade, and toss in corn starch.
Add 1/2" of frying oil to a pan over medium-high heat. The oil is hot enough when you can dip a wooden spoon in and see fast bubbles.
Cook chicken in the oil, flipping as needed, for 4-5 minutes. Cook in batches as to not crowd the pan. Transfer to a plate with towels to drain.
Chop the onion and bell pepper, and set aside.
In a wok or medium sauce pan, heat some oil over high heat.
Add onion and pepper to pan, and stir fry for 1-2 minutes.
Add chicken and pepper sauce, and toss to coat. Stir fry for another 2-3 minutes.
Serve immediately and ENJOY! Don't forget the chopsticks!!
Ingredients
Directions
Cut chicken into bite sized pieces.
Combine marinade ingredients, and soak chicken for 20 - 30 minutes.
Place the whole Sichuan Peppercorns into a DRY pan over high heat. Shake the pan for about 2 minutes or until the peppercorns begin to smoke. Remove to a mortar.
Grind Sichuan and Black Peppercorns into a very fine powder. You'll have more than you need. Save the remaining amount for something else.
In a bowl, mix 1 tbsp of your ground pepper mixture, oyster sauce, Shaoxing wine, and dark soy sauce. Mix together and sit aside.
Take your chicken out of the marinade, and toss in corn starch.
Add 1/2" of frying oil to a pan over medium-high heat. The oil is hot enough when you can dip a wooden spoon in and see fast bubbles.
Cook chicken in the oil, flipping as needed, for 4-5 minutes. Cook in batches as to not crowd the pan. Transfer to a plate with towels to drain.
Chop the onion and bell pepper, and set aside.
In a wok or medium sauce pan, heat some oil over high heat.
Add onion and pepper to pan, and stir fry for 1-2 minutes.
Add chicken and pepper sauce, and toss to coat. Stir fry for another 2-3 minutes.
Serve immediately and ENJOY! Don't forget the chopsticks!!