Geleshan Diced Chicken with Chilies

Cut the 500g Chicken thigh into 2cm cubes. In a bowl, combine the diced Chicken thigh with 15g Shaoxing wine, 15g Light soy sauce, 5g Salt, 2g White pepper, and 15g Cornstarch. Mix well and marinate for at least 20 minutes.

Heat 500g Peanut oil in a wok over medium-high heat until it reaches 180°C. Carefully add the marinated Chicken thigh in batches, deep-frying until golden brown and crispy, about 3-4 minutes per batch. Remove the fried Chicken thigh with a slotted spoon and drain excess oil.

Carefully pour out most of the Peanut oil from the wok, leaving about 30g. Heat the remaining Peanut oil over medium heat. Add the 100g Dried red chilies and 15g Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant and the chilies are slightly darkened, being careful not to burn them.