Chongqing Spicy Chicken

Instructions

1. Marinate the chicken
   In a bowl, combine the chicken pieces with Shaoxing wine, light soy sauce, dark soy sauce, and cornstarch. Mix well and let marinate for at least 15 minutes at room temperature.
2. Prepare the aromatics
   Toast the Sichuan peppercorns in a dry wok over medium heat until fragrant, about 1-2 minutes. Remove and grind to a coarse powder using a spice grinder or mortar and pestle. Set aside 1 teaspoon for later use.
3. Fry the chicken
   Heat vegetable oil in a wok over high heat until it reaches 350°F (175°C). Working in batches, fry the marinated chicken for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of oil from the wok.
4. Stir-fry the aromatics
   Return the wok to medium-high heat. Add the dried chilies and stir-fry for 30 seconds until they begin to darken (be careful not to burn them). Add the garlic, ginger, and scallions, and stir-fry for another 30 seconds until fragrant.
5. Combine and season
   Add the fried chicken back to the wok along with the sugar, salt, and the remaining ground Sichuan peppercorns. Toss everything together rapidly for 1-2 minutes until well combined and the chicken is coated with the spices.
6. Serve the dish
   Transfer to a serving plate, ensuring you include all the chilies and spices. Traditionally, the chilies are not meant to be eaten but provide flavor and visual appeal. Serve immediately while hot.