This may be Paul’s favorite quarantine dish. We have had this several times with varying amounts of heat.

2 chicken thighs, cut up into small cubes
1 tsp salt
1 tbsp shaoxing wine
3 tsp potato starch
1/4 tsp ground white pepper

2 inch piece ginger cut into thin coins
15 dried chinese peppers, seeds removed, soaked in water, cut into pieces and drained
5 cloves garlic, sliced thin
5 tsp red Sichaun pepper corns, crushed in mortar and pestle
2 green onions cut into 2 inch pieces
2 tbsp soy sauce
1 tbsp shaoxing wine
2 cups canola oil

Seed and soak peppers for 1 hour. Drain and chop into 1/2 inch sections.

Sort Sichuan pepper corns. Remove twigs and pits.

Marinate chicken in first four ingredients for at least 30 minutes. Refrigerate chicken until you are ready to cook.

Heat 2 cups of oil in a wok until the oil hits 325 F. Deep fry chicken in wok over medium heat for 8 – 10 minutes, bubbling steadily. Remove chicken and bring oil up to 375F. Retry chicken for 2-3 minutes until golden brown, vigorous bubbling. Remove chicken and oil except for 1 tbsp.

Heat oil for stir fry. Add ginger to oil, cook for 1-2 minutes. Add drained peppers and garlic, cook for 1-2 minutes. Add peppercorns, cook for 30 seconds.

Add chicken and green onions, stir. Turn off heat. Add in soy sauce and wine, stir to coat.

Serve over rice.