Spicy Stir-fried Chicken Thighs

Steps

1. 1

   Cut the chicken thigh meat into small cubes. Place them in a bowl and add sliced ginger, cooking wine, light soy sauce, dark soy sauce, and white pepper powder. Mix well and let marinate for 30 minutes.

   Start 30-minute timer
2. 2

   While the chicken marinates, mince the ginger and garlic. Chop the millet chili peppers, dried chili peppers, and green chili peppers.

3. 3

   Heat a wok or large skillet over high heat with cooking oil. Add the marinated chicken cubes and stir-fry until fully cooked and slightly browned.

4. 4

   Add the minced ginger, dried chili peppers, millet chili peppers, and Sichuan peppercorns to the pan. Stir-fry until the spicy and numbing aromas are released.

5. 5

   Pour a spoonful of cooking wine and a few drops of aromatic vinegar along the edges of the hot wok to deglaze and create a fragrant 'wok hei' effect.

6. 6

   Add the light soy sauce (Weijixian) and dark soy sauce. Stir-fry quickly to coat the chicken evenly and develop a rich sauce color.

7. 7

   Add the oyster sauce, sesame oil, a small amount of sugar, and MSG. Toss to combine.

8. 8

   Finally, add the chopped green chili peppers and cilantro. Stir-fry briefly until the peppers are just cooked through and the flavors are well blended. Serve immediately with steamed rice.