Contributed by Zeno`

Inspired by Chongquing Chicken

Ingredients

• 4 chicken thighs (boned)
• 1-2 cups peanut oil for deep frying
• 5cm piece of ginger, sliced thinly
• Approx. 10 dried red chilli (whole)
• 1 fresh red chilli (a mild variety)
• 1 scallion, sliced (keeping the white and green parts separate)
• 1 leek thinly sliced (white part only)
• 1 tbsp sesame seeds
• 2 tsp Sichuan peppercorns
• 1/4 tsp white pepper
• 1 tsp sesame oil
• Salt for seasoning
• Chilli oil for stir frying

For the marinade

• 2 tbsp soy sauce
• 2 tbsp rice wine (can substitute with dry sherry)
• 1/2 tsp ground Sichuan pepper
• 1/4 tsp white pepper
• 1/4 tsp salt (adjust according to taste)
• 4 tsp cornflour

Method

1. Prepare the marinade by combining all marinade ingredients
2. Slice the chicken into 2cm cubes and cover with marinade. Marinate for 10 minutes
3. On a very high heat, heat peanut oil to deep fry the chicken pieces. In batches, fry the marinated chicken pieces until golden and cooked through, tranferring them to drain on paper towel. Season with salt (to taste) and white pepper
4. Remove peanut oil from wok and put aside to discard or reuse. Wipe wok with paper towel
5. Add chilli oil to the wok over a medium heat. Add the Sichuan peppercorns and stir for approximately 30 seconds. Add the remainder of the ingredients apart from the sesame oil, sesame seeds, and the green portions of the scallion. Stir fry
6. Return the cooked chicken pieces to the wok until heated through. Add sesame oil, sesame seeds and green portions of the onions. Stir fry for about another 30 seconds

Notes

• All measurements are metric