Ingredients
Scale
- 400g chicken thighs, cut into bite-size pieces
- 1 cup cornstarch
- 1 tsp baking powder
- 1 onion, diced
- 2 red Thai chilies, chopped
- 2 green onions, sliced
- 3 garlic cloves, finely chopped
- 2 tbsp vegetable oil
- Oil for deep frying
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking apple vinegar
- 1 tbsp grated garlic
- 1 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt
Instructions
- Marinate the chicken in light soy sauce, Chinese cooking apple vinegar, and grated garlic for at least 15 minutes.
- Toast Sichuan and black peppercorns until fragrant, then grind into a fine powder and mix with sea salt.
- In a bowl, combine cornstarch and baking powder. Coat marinated chicken pieces thoroughly.
- Heat oil in a wok for deep frying and fry chicken pieces in batches until golden brown (about 3-4 minutes). Drain on paper towels.
- Stir-fry garlic for about 15 seconds in another wok, add diced onion for 2 minutes, then toss in chilies and green onions.
- Add salt & pepper mix to the aromatics and gently fold in the fried chicken pieces until coated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 150g
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg