Szechuan Chili Soy Chicken

Szechuan Chili Soy Chicken Ingredients

800g whole chicken, cut into 14-16 small pieces1 1/2 tbsp szechuan peppercorns, toasted1 1/2 tbsp minced garlicA thumb size ginger, sliced into strips15 dried long chillies, halved4 scallions, chopped2 tsp sesame oil2 tbsp vegetable oilOil for deep fry3/4 cup of cornflour

Sauce

2 tbsp soy sauce1 tbsp oyster sauce1 1/2 tsp black vinegar2 tbsp Chinese Shaoxing wine2 tsp sugar

Marinade

1 tbsp soy sauce1/2 tsp salt1 tbsp Chinese Shaoxing wine1/2 tsp black pepper1 1/2 tsp garlic1 tsp ginger1/2 tbsp sesame oil

Steps

Pound or grind toasted szechuan peppercorn to powdery texture Set asidePlace chicken pieces in a bowl, then add in marinade ingredients and mix well Set in the fridge for 15-30 minsCombine sauce ingredients in a bowl Set asidePlace cornflour in a tray, coat marinated chicken with the flour evenly, line them onto another tray, then let it set for 5 minsHeat large amount of oil in a deep pan, fry chicken in 2-3 batches over medium heat until golden brown about 7-10mins (Don’t over crowd the pan) Drain fried chicken onto a wire rack or paper towelincrease the heat to high, double fry chicken for 1 min in 2-3 batches Drain onto a wire rackHeat vegetable oil in a wok or deep pan, stir fry ginger and garlic until golden, add dried chilies, Szechuan powder, stir fry for a few secs, then add scallions and sauce mixture, stir and let the mixture Bubble, throw in fried chicken pieces, toss to mix together until well combine, lastly drizzle sesame oil, give it another good stir Serve immediately with rice