[Ingredients]
smallthighs 4 pieces, small scallions 5 stalks,gingerhalf a piece, 1-2 cloves of garlic, 2 red chili peppers,dried red pepper40～50 grams, 15～20 grams of Sichuan peppercorns.[Seasonings]oil, cooking wine, salt,sugar
, chicken essence.
1: Remove the bones from the chicken thighs and cut them into 2-3cm cubes. Marinate with salt and cooking wine for about 20 minutes.During the marination, slice the ginger and garlic, chop the scallions, and cut the red chili peppers into small circles, and slice the dried red pepper.2: Fry the marinated chicken pieces until golden brown in hot oil. Use medium-high heat during frying, then remove and drain the excess oil before setting aside.3: Add a little oil to the pot, and sauté the ginger and garlic slices first.4: Add the dried red pepper segments and Sichuan peppercorns, and fry over low-medium heat until their flavors are extracted.



5: Transfer the fried chicken pieces into the pot and stir-fry for 1-2 minutes.
6: Add chicken essence, sugar, scallion segments, and red pepper circles. Quickly mix well and serve immediately.[Tips]
1: Make sure to add enough salt when marinating the chicken cubes; otherwise, it will not distribute evenly during cooking and may taste insipid.
2: The oil temperature should be high when frying the chicken pieces so they can easily turn golden brown.
3: Personally, I prefer milder flavors and thus did not add too much chili pepper or Sichuan peppercorns. It turns out that adding more of these ingredients would better capture the authentic flavor of Sichuan cuisine—spicy and numbing.Chili peppertastes explode.
5: After frying the chicken cubes, stir-fry them for 1-2 minutes in the wok.
6: Add chicken essence, sugar, green onion pieces, and red pepper rings, quickly mix well, then serve.



Tips
1 Marinate the chicken cubes thoroughly with enough salt; otherwise, it will be hard to distribute evenly during cooking, making the taste harsh!
2 The oil temperature should be high when frying; otherwise, the chicken pieces won't easily get a golden color.
3 I personally avoided spicy food and thus added less chili peppers and Sichuan pepper in this dish.In fact, more is better. Only by experiencing sufficient numbing and spiciness can one truly appreciate the authenticSichuan cuisinecharm.