Sichuan Peppercorn Chicken

Method

Toast the Sichuan peppercorns in a dry wok over medium heat for 1-2 minutes until fragrant, then crush roughly and set aside. Cut the chicken into bite-sized cubes and set aside. Heat the vegetable oil in the wok over high heat until just smoking, then add the dried chillies and infuse for 30 seconds before adding the garlic and ginger, stirring constantly for another minute. Add the chicken cubes and stir-fry for 4-5 minutes until lightly golden. Pour in the soy sauce, Shaoxing wine and stock, then add the sugar and crushed Sichuan peppercorns, stirring well. Reduce heat to medium and simmer for 5-6 minutes until the chicken is cooked through. Mix the cornflour with water to form a slurry, then add to the wok whilst stirring to thicken the sauce slightly, taking around 1 minute. Finish with a drizzle of sesame oil and scatter with spring onions before serving.