Crispy Chicken Dish (Print Version)

# Ingredients:

→ Chicken

01 - 400g chicken thighs, cut into small chunks

→ Coating

02 - 1 tsp baking powder
03 - 1 cup cornstarch

→ Aromatics

04 - 3 large garlic cloves, finely minced
05 - 2 green onions, finely chopped
06 - 2 red Thai chilies, sliced
07 - 1 medium onion, chopped

→ Marinade

08 - 1 tbsp grated garlic
09 - 1 tbsp Chinese cooking wine
10 - 1 tbsp light soy sauce

→ Salt and Pepper Mix

11 - 1 tbsp sea salt
12 - 1 tbsp black peppercorns
13 - 1 tbsp Sichuan peppercorns

→ Oils

14 - Oil for deep frying
15 - 2 tbsp vegetable oil

# Instructions:

01 - Mix chicken chunks with grated garlic, Chinese cooking wine, and light soy sauce in a bowl. Let it sit for 10-15 minutes to absorb the flavors.
02 - Heat up a dry pan over medium heat and lightly toast the black and Sichuan peppercorns for a minute or two. Grind them with sea salt into a fine powder using a pestle and mortar. Set it aside in a small bowl.
03 - Stir together cornstarch and baking powder in a bowl. Toss the chicken pieces in the mixture, making sure they’re coated well. Shake off any extra coating from each piece.
04 - Fill a wok with enough oil to submerge the chicken and heat it up. Stick a wooden chopstick in the oil; it’s ready when bubbles form quickly around it. Fry chicken in a few batches for 3-4 minutes until golden and cooked through, then drain on a rack or towels.
05 - Warm up 2 tbsp vegetable oil in a clean wok over medium-high heat. Cook the minced garlic briefly for around 15 seconds until you can smell it. Add onions and stir-fry for 2 minutes to soften them a bit.
06 - Toss in the green onions and Thai chilies, stirring them around for a moment. Sprinkle in about a teaspoon of the salt and pepper mix, making sure everything is well mixed.
07 - Add the crunchy chicken pieces to the wok and mix them thoroughly with the aromatics and seasonings. Taste and adjust with more salt and pepper mix if needed.
08 - Move everything to a plate and top with extra green onion slices and a little sprinkle of the salt and pepper mixture.

# Notes:

01 - Use sea salt instead of table salt for the seasoning to get the right flavor.
02 - Fry the chicken in small batches to keep the oil hot and ensure even cooking.
03 - Watch the chicken closely as it fries to avoid burning it but achieve a perfect golden brown.
04 - For juicier chicken, use thighs or legs rather than the breast, although that works too.

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