Ingredients

Adjust Servings:

	450 g Chicken Thigh;bite-size
	4 cloves Garlic; chopped finely
	2 Tsp. Ginger; chopped finely
	4 stalks Spring Onion; cut 2" length
	1 Cup Dried Chilies; halves
	Marinade
	2 Tsp. Light Soy Sauce
	1/2 Tsp. Salt
	2 Tsp. Shaoxing Wine
	1 Tbsp. Tapioca Starch
	1 Egg White
	Sauce
	1 Tbsp. White Rice Vinegar
	1 Tbsp. Ketchup
	2 Tbsp. Dark Soy Sauce
	2 Tbsp. Sugar
	2 Tbsp. Water
	1 Tsp. Tapioca Starch

Cuisine:

Ingredients

450 g Chicken Thigh;bite-size
4 cloves Garlic; chopped finely
2 Tsp. Ginger; chopped finely
4 stalks Spring Onion; cut 2" length
1 Cup Dried Chilies; halves
Marinade
2 Tsp. Light Soy Sauce
1/2 Tsp. Salt
2 Tsp. Shaoxing Wine
1 Tbsp. Tapioca Starch
1 Egg White
Sauce
1 Tbsp. White Rice Vinegar
1 Tbsp. Ketchup
2 Tbsp. Dark Soy Sauce
2 Tbsp. Sugar
2 Tbsp. Water
1 Tsp. Tapioca Starch

Directions

Steps

Done

Preparation

Mix chicken bites with marinade ingredients in a bowl. Set aside for 1 hour or more.

Mix sauce ingredients in a small bowl and set aside.

Done

Stir-Fry

Heat up a non-stick wok over high heat with 1 cup of cooking oil. Lightly fry the marinated chicken until they are 80% cook (1-2mins). Drain out and set aside.

Remain around 5 tbsp of oil, add in 1 tsp Sichuan peppercorns and stir fry over low heat till aromatic. 
Discard the fried peppercorns, add in dried chilies, fry over low heat, until crisp but not burnt (color changed to dark red). 

Add in white part of spring onion, garlic and ginger. Quickly stir well. 

Return cooked chicken to the wok, pour in the sauce, stirring all the time at high heat. 

When the sauce is thickening, then add in green spring onion. Quickly combine well and dish out.