Ingredients

• 500g chicken thighs (cut into bite-sized pieces)
• 10-15 dried chili peppers (adjust to taste)
• 1 tbsp Sichuan peppercorns
• 3 cloves garlic (sliced)
• 1 small piece ginger (sliced)
• 2 stalks green onions (cut into sections)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1/2 cup vegetable oil (for frying)
• 1 tbsp sesame oil (optional)

Steps

1. Cut the chicken thighs into bite-sized pieces and marinate with light soy sauce, dark soy sauce, sugar, salt, white pepper, and cornstarch for 20 minutes.
2. Heat vegetable oil in a wok or skillet, then fry the marinated chicken pieces until golden and crispy. Drain and set aside.
3. Leave a small amount of oil in the wok, add dried chili peppers and Sichuan peppercorns, and stir-fry over low heat until fragrant.
4. Add sliced garlic and ginger, and continue to stir-fry until aromatic.
5. Add the fried chicken pieces and toss to coat them evenly with the chili and peppercorn mixture.
6. Add green onion sections and stir-fry for a few more seconds.
7. Drizzle with sesame oil (if using), transfer to a serving plate, and serve hot.