I know you're not supposed to eat the peppercorns and chili but I do.
Ingredients
- 1 chicken breast, cubed
- 1/2 tsp dark soy sauce
- 1 tsp light soy sauce
- 10 pieces of dried whole chilis
- 2 tsp sichuan peppercorns
- 1/4" piece of ginger, sliced
- 3 cloves of garlic, sliced
- 3 stalks of green onion, chopped
- 1 tbsp broad bean chili paste
- 1/2 tsp dark soy sauce
- 3 tsp light soy sauce
- 1/2 tsp vinegar
- 1/2 tsp sesame oil
- 1 tsp sugar
- 1 tsp water
- 2 tsp cornstarch
- 2 tbsp roasted nuts
- 2 cups cooking oil
Directions
PREP - 25 minutes
Cube chicken breast and mix in the following 2 ingredients (dark and light soy sauce). Marinate for 20 mins.
Roast nuts, remove skins and set aside in small bowl.
Set aside chili and peppercorns in small bowl.
Thinly slice ginger. Crush garlic and slice thinly. Chop green onions. Set aside in small bowl.
Add remaining ingredients (under broad bean chili paste) in small bowl and stir.
COOK - 20 minutes
In 2 cups cooking oil deep fry chicken breast in batches over high heat. Cook briefly (the chicken should only be half cooked). Remove chicken from oil and set aside. Remove all but 2 tbsp cooking oil.
Turn heat to medium high. Add dry chilis and peppercorns til the chilis begin to turn black. Add ginger, garlic and green onions and saute til fragrant. Add the chicken back to the wok and toss. Add the broad bean chili paste mix and toss some more. Remove from heat and toss in the nuts.
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