Exploring Chinese cooking - mixture of soy, sweet and sour. My Chinese Sichuan Chicken incorporates these concepts and is a simple delicious recipe.
Begin by combining the chicken and all but 2 tbsp of the corn starch in a plastic bag. Shake well so the chicken is well coated.
Heat the 1 tbsp oil in a wok on medium high heat. Brown the chi Addcken in batches - 3 minutes in total. Turn the chicken so it is browned on all sides. Finish cooking all the chicken and set aside.
Next, heat the 1/2 of the vegetable oil and the hot oil in the wok. Once smoking, add the garlic for 1 minute until slightly browned. Add in the sichuan peppercorns, soy sauce, oyster sauce, sesame oil, brown sugar, chicken broth and 2 tbsp of corn starch. Cook for a couple minutes until the sauce thickens. Add back the chicken, and simmer for 10 - 15 minutes on medium heat. Finish by adding in the green onions and simmer for 1 - 2 minutes.
Top with the sesame seeds. Serve and enjoy!