Crispy Szechuan Spicy Chicken

1.In a medium bowl, combine chicken pieces with soy sauce, Shaoxing wine, salt, and white pepper. Mix well and marinate for 15 minutes.

2.In a separate bowl, mix cornstarch and all-purpose flour thoroughly.

3.Heat vegetable oil in a deep pan or wok to 180°C (350°F) for deep frying.

4.Dredge each piece of marinated chicken in the cornstarch-flour mixture, ensuring an even coating. Shake off excess.

5.Carefully deep fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

6.Remove excess oil from the wok, leaving about 1 tablespoon for stir-frying. Heat over medium heat.

7.Add toasted and ground Szechuan peppercorns, chopped dried red chilies, minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, being careful not to burn the spices.

8.Add doubanjiang and stir-fry for another 30 seconds to release its aroma.

9.In a small bowl, mix chili oil, rice vinegar, sugar, water, and sesame oil until sugar dissolves. Pour this sauce mixture into the wok and bring to a gentle simmer.

10.Add the fried chicken pieces back into the wok. Toss thoroughly to coat the chicken evenly with the spicy peppercorn sauce. Cook for 1-2 minutes to let flavors meld and the sauce slightly thicken.

11.Remove from heat and transfer to a serving plate.

12.Garnish with toasted sesame seeds, fresh cilantro leaves, and the green parts of the sliced scallions.

13.Serve immediately with steamed jasmine rice or your choice of side.