- Marinate the chicken: Trim the excess fat from the chicken thighs and cut into bite-sized pieces. Add to a medium-sized bowl, followed by the kosher salt, low sodium light soy sauce, Shao Xing rice wine, sesame oil and potato starch. Mix to coat and set aside for 15 minutes to marinate.
- Make the sauce: Whisk together the potato starch, kosher salt, ground white pepper, white sugar, Shao Xing rice wine, dark soy sauce and water in a small measuring cup or bowl until throughly combined.
- Prepare the dry and fresh ingredients: Prepare the dried red chilies, spring onion, garlic, red chilies and Sichuan red peppercorns as indicated in the ‘Ingredients’ section.
For the Sichuan Garlic Chicken Stir-fry:
- Cook the chicken: Heat 2 tablespoons peanut oil in a large wok (or heavy bottomed deep edged skillet) over high heat. Once hot, add the chicken and immediately spread out the pieces in the wok. Allow to sear for 20-30 seconds, then stir-fry for 30 seconds or until the chicken is 80% cooked. Use a slotted spoon to transfer the chicken to a fine mesh strainer held above the wok, letting the oil drip back in. Tip the chicken into a clean bowl and set aside.
- Sauté the picked chilies sauce: Heat the oil in the wok over medium heat. Add the pickled chilies sauce and sauté for 15-20 seconds.
- Stir-fry the aromatics: Add the spring onion white and light green parts and garlic. Stir-fry for 20 seconds until fragrant.
- Add the bell pepper: Add the red bell pepper and toss for 30 seconds to combine.
- Add the chilies and peppercorns: Add the dried and fresh red chilies and the Sichuan red peppercorns. Stir-fry until the dried chilies have slightly darkened, taking care to not let them or the peppercorns burn – about 20 seconds.
- Add the chicken and sauce: Give the sauce a quick stir with a spoon to loosen up the starch at the bottom. Then add the chicken into the wok and pour the sauce over everything. Turn the heat up and stir-fry for 1 minute, until the sauce thickens slightly and coats everything well.
- Stir through spring onion greens and sesame oil: Stir through most of the spring onion dark green parts (reserve a few pieces for garnish) and remove the wok from the heat. Stir in the sesame oil.
- To Serve: Transfer to a serving plate/dish and garnish with the reserved spring onion dark green parts. Serve immediately with warm steamed rice.