Ingredients

• Chicken thighs: 3 pieces
• Dried chili peppers: 1 small bowl
• Egg white: 1 piece
• Starch: 5 teaspoons
• Scallions: 5 stalks
• Aged ginger: 5 slices
• Garlic: 1 bulb
• Cooking wine (Shaoxing): 2 tablespoons
• Salt: ½ teaspoon
• Five-spice powder: ½ teaspoon
• Light soy sauce: 1 tablespoon
• Oyster sauce: 1 tablespoon
• Fine sugar: 1 teaspoon
• Sichuan peppercorns: 40–50 pieces
• Sesame seeds: 1 tablespoon

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Prepare the chicken: Chop the chicken thighs into small pieces and marinate with ginger, salt, five-spice powder, cooking wine, light soy sauce, and oyster sauce. Smaller pieces absorb the marinade better. Let it marinate for about 30 minutes.
2. Prepare other ingredients: Cut the scallions into 3 cm (1 inch) sections. Slice the ginger and garlic. Cut the dried chilies into small sections, adjusting the amount based on your spice tolerance.
3. Coat the chicken: Add an egg white to the marinated chicken and mix in the starch. Ensure the chicken is evenly coated with a thin layer of batter, but don’t overdo it.
4. Fry the chicken: Heat oil in a wok. Test the oil by dipping a chopstick in—if it bubbles, it’s ready. Add the chicken pieces one by one to prevent them from sticking together. Be patient and careful to avoid splattering hot oil. Fry until golden brown and remove to drain excess oil.
5. Second frying: Fry the chicken again in slightly hotter oil for about 1 minute to make it crispy. Remove promptly.
6. Infuse flavors: Leave a small amount of oil in the wok and heat it. Stir-fry scallions, ginger, and garlic for about 1 minute until aromatic. Add Sichuan peppercorns and dried chili peppers, and stir-fry for another minute.
7. Combine and finish: Add the fried chicken back into the wok. Add a small amount of sugar to enhance the flavor (optional). Stir well until the sugar melts. Toss in the scallion pieces and stir-fry briefly.
8. Serve: Sprinkle sesame seeds over the dish before serving. Enjoy your spicy diced chicken!

Tips

For Spicy Diced Chicken, you can use either chicken thigh or chicken breast. Chicken breast is easier to cut, but chicken thigh results in a more tender and juicy dish.