Sichuan Pepper Chicken

As I continue my Sichuan cuisine discovery, I uncover another recurring technique which may not be the healthiest idea, but gives excellent texture, especially when using white meat.

The quick shallow fry and drain before stir frying chicken with the rest..

and

the sauce at the very end, stir once, then turn off heat.

It's like.. magic

Here is one dish similar that brings out the Ma in Ma La, but I didn't go too crazy on the La because I'm not alone and I didn't feel like making another option (for wimps).

The Ma, though, is quite strong and makes for an interesting party on your tongue.

For those not familiar with Ma La, it is the description of a numbing spicy feeling.  The numbing comes from the sichuan peppercorns and the spicy from the red chilis.  It's really a match made in heaven and the best part is that they don't hit at the same time, so you can really enjoy them separately, then together as one wears off and the other kicks in.

That whole concept is a masterpiece on its own, which is probably one of the reasons I enjoy Sichuan cuisine so much... plus I'm addicted to the Doubanjiang now.

Inspired by ChinaSichuanFood

Serves 4

Ingredients

8 oz (about 250g) chicken breast, cut into cubes

3 Tbsp Sichuan pepper, soaked in warm water 20 minutes, then drained

3 Tbsp oil

2 tsp corn starch

1 scallion, chopped

2 cloves garlic, sliced

2 dried red chilis, whole

Marinade:

1 tsp rice wine

1 small egg white

1 tsp light soy sauce (or GF alternative)

Stir fry:

1 tsp black vinegar

1 tsp sesame oil

1 Tbsp light soy sauce (or GF alternative)

1 tsp corn starch

Directions

1.  Mix the marinade ingredients together and rub all over the chicken cubes.  Marinate for about 15 minutes.

2.  Right before cooking, add the 2 tsp corn starch to the marinating chicken, then heat the oil in a wok and fry the cubes in batches, reserving on a paper towel.  You want the cubes to get a nice color.. probably about 3 minutes.  Set aside.

3.  Dump the oil but leave about 1 Tbsp.  Add the drained Sichuan peppercorns and dried chilis and fry until it starts to smell lovely.

4.  Add the garlic and scallions and cook for another minute.

5.  Add the chicken back in along with the stir fry sauce.  Cook on high and mix well, then serve hot.

I served with some Fish Flavor Eggplant and white rice.
The numbing feeling is just amazing.. I love the Ma La two-step!