Add in minced garlic and ginger slices.Return the skillet to the heat and use the leftover oil to toast the whole Sichuan peppercorns for 1 minute. Remove chicken from the skillet and set aside in a separate bowl.Fry on one side until golden brown, then use tongs to flip the pieces to cook the other side. Don't crowd the chicken or the pieces won't cook evenly. This will be used to lightly fry the chicken. Heat up a skillet or wok until very hot.Slice the dry chili peppers vertically and remove the seeds if you are worried about the heat level. Remove from heat and ground in a mortar and pestle. Lightly dry toast peppercorn on a skillet. Prepare the Sichuan peppercorn and dry chili pepper.Marinade in dark soy sauce, Shaoxing wine, salt, ground white pepper, cayenne pepper, and cornstarch. Slice chicken into bite-sized pieces, usually ½ inch cubes.Garlic, ginger, scallions - These are staple aromatics used in Chinese cooking.It is less salty and slightly sweeter than light soy sauce. Dark soy sauce - Dark soy sauce is different from light soy sauce as its used more often in braising as the sauce adds a deep caramel color.It not only helps to remove any odors in seafood (such as fish), but adds a rich flavor. Shaoxing wine - This is a key cooking wine that is usually used for meat marinades.We'll be using a whole cup of chilis for this recipe. You can also throw in the chilis whole, which I usually do. Dry red chilis - The seeds in dry red chilis are extremely spicy so its important to slice the chilis vertically and to de-seed them if you're worried about the heat levels.The peppercorn provides the ma la or numbing sensation that defines Sichuan/Chongqing cuisine. Sichuan peppercorn - This is a key ingredient for Sichuan dishes.
We always have chicken breast at home, but restaurants will typically use chicken thigh as its juicier and will be less likely to dry out. Chicken thighs or chicken breast - You can use either cuts.Hunan cuisine can often be much more spicy than Sichuan cuisine. The cuisine gets its flavors from using an abundance of chili peppers which lends to its bright colors. Hunan cuisine is xiangla, which stands for fragrant spice and is more of a dry spice.
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