Ingredients

• 1 lbs boneless, skinless chicken thighs
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 egg, beaten
• 2 tablespoons cornstarch
• Vegetable oil, for frying
• 1 cup dried red chilies
• 1 tablespoon Szechuan peppercorns
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, chopped
• 1 tablespoon doubanjiang, fermented broad bean paste
• 1 teaspoon chili oil
• 1/4 cup roasted peanuts or cashews

Directions

• Rinse and pat dry the chicken thighs. Cut into 1-inch cubes. In a bowl, combine chicken with soy sauce, Shaoxing wine, salt, white pepper, and beaten egg. Mix well and let marinate for 15 minutes.
• After marinating, add cornstarch to the chicken, ensuring each piece is evenly coated.
• First Frying: Heat vegetable oil in a wok or deep skillet over medium heat. Fry the chicken pieces until they turn light golden, approximately 3-4 minutes. Remove and drain on paper towels.
• Increase oil temperature to 365°F. Fry the chicken again until crispy and deep golden brown, about 2 minutes. Drain and set aside.
• Briefly blanch dried chilies in boiling water to soften and remove impurities. Drain and cut into 1-inch segments. Toast Szechuan peppercorns in a dry pan until fragrant.
• Stir-Fry Aromatics: In a clean wok, heat a tablespoon of oil over medium heat. Sauté garlic, ginger, and green onions until aromatic.
• Add doubanjiang, chili oil, dried chilies, and toasted Szechuan peppercorns. Stir-fry for 1-2 minutes until the oil is red and fragrant.
• Return the fried chicken to the wok. Toss to coat evenly with the spicy mixture.
• Finish with Nuts: Add roasted peanuts or cashews. Stir well to combine.
• Transfer to a serving plate and garnish with additional green onions if desired.

Photos