Ingredients

• 1 teaspoon Chinese cooking wine
• 0.5 teaspoons salt
• 0.5 pounds boneless chicken , cut into 1/2 inch cubes
• 0.25 cups cornstarch , or as needed
• 3 cups peanut oil for frying
• 4 cloves garlic , minced
• 1 tablespoon minced fresh ginger root
• 2 greens onions , julienned
• 2 long , green chilies - cut into 1/2-inch pieces
• 2 cups dried chilies , chopped
• 2 tablespoons Szechuan peppercorns
• 2 teaspoons soy sauce
• 2 teaspoons Chinese cooking wine
• 0.5 teaspoons white sugar
• 0.5 teaspoons salt

Instructions

1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

Nutrition per serving