Sichuan Chicken with Peppercorns and Chile

Ingredients

• 3 chicken thighs, skin-on, about 12 ounces
• For the marinade:
• 1/2 teapoons salt
• 2 teaspoons light soy sauce
• 1 teaspoon Shaoxing wine
• 2 teaspoons cornstarch
• 1 tablespoon water
• To stir-fry:
• 3 cloves of garlic
• 1/2 inch chunk of ginger, thinly sliced
• About 10 dried red chillies
• 1 teaspoon whole Sichuan peppercorns
• 1 bell pepper, cut into 1/2 inch squares

Directions

1. Cut the chicken into 1/2 cubes. Combine it with the marinade ingredients, then let it sit while you get the wok ready.
2. Set a wok over high heat. Pour in 1/3 cup oil, add all the chicken, and stir carefully as it fries. Once the pieces are lightly browned, lift the chicken out of the oil and set it aside. Pour out some of the oil so about 3 tablespoons remain in the wok.
3. Return the wok to high heat and warm it until it is nearly smoking. When the oil is very hot but has not begun to smoke, add the chillies and Sichuan peppercorns. Stir-fry them for just a few seconds, until fragrant, watching closely so they do not burn.
4. Add the green bell peppers to the wok and stir-fry until they are tender but still a little crisp.
5. Put the chicken back into the wok and stir-fry for 30 seconds, just until everything is evenly mixed. Serve right away.