Ingredients
2
2 servings
- •3 teaspoons corn starch
- •1 teaspoon salt
- •1 tablespoon rice wine
- •½ teaspoon white pepper
- •1 tablespoon soy sauce
- •1 stalk scallion, shredded
- •2 slices ginger
- •4 chicken thighs, chopped into bite-sized pieces
- •vegetable oil, as needed for frying
- •2 tablespoons szechuan peppercorn
- •5 red chilis, chopped
- •50 dried red chilis, whole
- •4 slices ginger
- •1 stalk scallion, chopped
- •⅓ cup peanuts
- •½ teaspoon sugar
- •½ tablespoon rice wine
- •1 tablespoon sesame oil
- •scallion, chopped for garnish
Instructions
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
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