AT A GLANCE
Sichuan pepper adds a unique flavour and tingly mouth-numbing quality to dishes. If you're not familiar with it, add a little at a time until you're comfortable with the taste.
|01||For marinated chicken, combine ingredients in a bowl, turn to coat well, and set aside to marinate for 5 minutes (this can also be refrigerated overnight to marinate).|
|02||Heat oil in a large wok over high heat until hot, add chicken in 2 batches (be careful, hot oil will spit) and stir-fry until golden (1-2 minutes). Remove chicken with a slotted spoon and set aside. Drain half the oil from the wok, then add dried chillies and toast, stirring occasionally, until fragrant (1 minute). Add garlic, spring onions and Sichuan pepper, and toss to combine. Return chicken to wok along with soy sauce, Shaoxing wine and vinegar, toss to combine, season to taste and serve with steamed rice.|
Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.