INGREDIENTS

• 5 chicken thighs

DIRECTIONS

1. Clean the chicken thighs and remove the bones.

2. Cut into small pieces.

   Tip:

   The chicken pieces should be slightly smaller, not too large, as smaller pieces fry more evenly and absorb flavors better.

3. Place the chicken pieces in a plate and add cooking wine, soy sauce, salt, cornstarch, and a little rapeseed oil.

4. Mix well and cover with plastic wrap to marinate for 40 minutes.

   Tip:

   When marinating the chicken, be sure to mix the seasonings thoroughly to ensure each piece absorbs the flavors evenly.

5. Cut the dried red chilies into small pieces with scissors, crush the star anise, and prepare the Sichuan peppercorns.

6. Heat a generous amount of rapeseed oil in a frying pan.

7. Pour in the marinated chicken thighs and fry over high heat until they change color. Then reduce the heat to medium and continue frying until golden brown.

   Tip:

   If time allows, after the initial frying, remove the chicken pieces from the pan. Wait a moment, then return them to the pan for a second fry for about 20 seconds to make them even crispier and remove excess oil.

8. In another pan, heat a moderate amount of rapeseed oil. Add the dried red chilies, Sichuan peppercorns, and crushed star anise. Stir-fry over low heat until a strong aroma is released from the spices.

9. Add the fried chicken thighs into the pan.

10. Stir-fry until the aroma of the dried red chilies and Sichuan peppercorns blends into the chicken thighs.

11. Finally, add the peanuts and roasted white sesame seeds, stir-fry until evenly mixed, and it's ready to serve!