Directions

To Prep

1. Clean chicken thoroughly and cut into bite-sized pieces. Add all marinade ingredients into a bowl and mix well. Toss chicken pieces in the marinade to coat well, and set aside for 30 mins.
2. Prepare the rest of the ingredients.

To Cook

1. In a wok, heat about 3 tbsp oil over high heat. Add the chicken into the wok and let it sear until it’s browned and crisp on all sides. Turn off the heat, dish out the chicken and set it aside.
2. Add 2-3 tbsp oil to the leftover oil in the wok. Heat the wok over medium low heat, and add the Sichuan peppercorns and stir-fry for 1-2 minutes until fragrant. Add ginger and garlic, and cook for 1 min. Then add whole dried chilies, and stir-fry for another minute. Monitor the heat levels to avoid burning.
3. Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Dish out and serve with steamed rice.

Note: Reduce the amount of dried red chillies to adjust the level of spiciness. The dish will not be that spicy if you do not break open the Sichuan peppercorns.