Ingredients A
360g chicken pieces
1/4 tsp grounded black peppercorns
1 tsp chilli powder
1 tsp Chinese cooking wine (optional)
1 egg
1 tsp cornstarch
1 tsp cooking oil
1/4 tsp salt
Ingredients B
13 dried red chillies, cut into a few parts or can leave as whole
17g/3 nips garlic, sliced thinly
70g yellow onions, chopped
1 red chilli (sliced thinly)
1 green chilli (sliced thinly)
2 tsp heap grounded Szechuan peppercorns
1 tsp cooking wine (optional)
20gm basil leaves
salt and sugar to taste
For the chicken pieces, thinly slice it, and bang with the back of a knife to make it thinner. Do the same with all the thinly sliced chicken pieces. Marinate the chicken pieces with Ingredients A for 20mins. Double fry the chicken pieces in semi-hot oil. Keep aside.
Heat a wok, add in 3 tbsp oil (You can use the same oil which you had used for frying the chicken). Throw in the dried chillies, followed by onions. Once the onions had browned, add in garlic and saute for a few seconds. Throw in the fried chicken pieces into the mixture. Mix in the green and red chillies, followed by the Szechuan peppercorns, cooking wine and basil leaves. Stir in a fast mode on high heat. Add in sugar and salt to taste and immediately close fire and serve with white rice.
Adapted from: Chef John Zhang
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