Ingredients:
2 large chicken drumsticks (750g)
4 long green chilies, 2 small red chilies, half a head of garlic, ginger (to taste), Sichuan peppercorns
Salt, chicken bouillon, sugar, black pepper powder, light soy sauce, cooking wine, oyster sauce, Sichuan peppercorn oil, cornstarch, white sesame seeds
☞ Chicken thighs: Chop into small pieces, rinse, and drain. Add 1 teaspoon each of salt and black pepper, and 3 teaspoons of cooking wine. Mix well. Then add 2 teaspoons of starch, mix again, and marinate for 20 minutes. ☞ Long green peppers / bird’s eye chilies: Slice diagonally into segments. Garlic: Cut in half. Ginger: Slice. ☞ Sauce: Mix 1 teaspoon each of salt, chicken essence, and sugar; 3 teaspoons each of light soy sauce and Sichuan pepper oil; 2 teaspoons of cooking wine; and 1 teaspoon of oyster sauce.
☞ Pour oil into the pan. When the oil reaches 60% heat (large bubbles form around chopsticks), add the chicken pieces. Fry over medium heat until fully cooked (about 7 minutes). Remove and drain the oil.
☞ Leave a little oil in the pan. Add ginger, garlic, and 3 teaspoons of Sichuan peppercorns. Stir-fry until fragrant.
☞ Add the green and red peppers, chicken pieces, and the prepared sauce. Stir-fry over high heat for 2 minutes. Sprinkle with white sesame seeds, mix well, and serve.
