Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into 1/2 to 3/4-inch pieces
- 2 tablespoons soy sauce, divided
- 2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)
- 1 tablepoon cornstarch, divided
- 1/3 cup peanut oil
- 1/4 cup Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided
- 3 scallions, whites finely minced, and greens finely sliced, reserved separately
- 1/2 cup fried fresh peanuts or roasted unsalted peanuts
- 2 cloves minced garlic (about 4 teaspoons)
- 1 tablespoon minced fresh ginger
- 1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)
- 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
- 2 teaspoons sugar
- 12 hot Chinese dry chili peppers, seeded
- 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)
Description
Serious Eats
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter