Main Ingredients:
Chicken thighs: 2 pieces; Celery stalks: 1 bunch; Sichuan peppercorns: 8g; Dried red chilies: 25g; Ground pepper: 1 tsp; Green onions: 1 bunch; Ginger: 1 piece.
Additional Ingredients:
White wine: 15ml; MSG: a little; Cornstarch: a little; Light soy sauce: 15ml; Salt: a little; Cooking oil: as needed; Toasted sesame seeds: 1 handful.
Flavor: Spicy; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Spicy Chicken
Clean the chicken thighs
Remove bones, make cross cuts with a knife, then chop into small pieces about 1.5 cm in size
Add 1 tsp of ground pepper, green onions, ginger, 15ml of white wine, a little MSG, a little salt to the chicken pieces, mix well, then add half a spoon of cornstarch (or not) and continue mixing. Marinate for 30 minutes or 1 hour
Cut celery into sections, cut the dried red chilies, and set aside
Heat the wok with plenty of oil, fry the marinated chicken pieces until golden brown, then remove
Heat the oil in the wok again, re-fry the chicken pieces, then remove
Leave a little oil in the wok, stir-fry green onions, ginger, and Sichuan peppercorns until fragrant
Add the chopped dried red chilies and stir-fry until fragrant. The Sichuan peppercorns should turn light brown during this process, and the chilies should not be burnt
Add the fried chicken pieces, stir-fry briefly, pour in light soy sauce, a fragrant aroma will instantly rise, stir-fry for a few more seconds, then add celery sections and sesame seeds, mix well and turn off the heat
Plate and serve
