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1 large Egg, beaten
1/4 teaspoon Salt
1/2 teaspoon freshly roasted Sichuan Peppercorns
2 Tablespoons Cornstarch
2 large Chicken legs with thigh or 2 (3/4 lb) Chicken Breasts, boned and skinned,fat and membranes removed,and cut into strips
1 Tablespoon Cornstarch, for dusting
For the sauce
2 1/2 Tablespoons dark Soy Sauce or Mushroom Soy Sauce
1 teaspoon minced Garlic
1 Tablespoon minced fresh Ginger
2 Tablespoons Hoisin Sauce
3 teaspoons Sugar
3 teaspoons Chinese White Rice Vinegar
1 1/2 teaspoons Shao-hsing Rice Wine
6 small dried hot Chili Peppers
1/4 cup finely sliced Green Onions
3 1/2 cups Peanuts or Cooking Oil, for deep-frying and stir-frying
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In a pestle and mortar grind the Sichuan pepper and salt together into a fine powder, cover the sliced chicken with the salt and sichuan pepper mixture. In a bowl, mix together the egg, and 2 tablespoons cornstarch. Add the chicken slices, mix to coat, and marinate for at least 15 minutes. In a small bowl, combine the wet sauce ingredients, sugar and reserve. Heat a wok over high heat. Add oil and heat to 350 degrees Fahrenheit. In batches, using tongs, remove the chicken slices individually, dust with 1 tablespoon cornstarch, and place in the oil. Deep-fry for 1 1/2 to 2 minutes, until the chicken is browned and crispy. Remove the chicken with a Chinese strainer and drain well. Turn off the heat. Pour off all but 1 1/2 tablespoons of the oil from the wok. Heat the wok over high heat until a little smoke appears from the oil. Add the chilies and stir for 15 seconds. Add the garlic and ginger followed by the green onion and stir for 30 seconds. Add the chicken and cook, stirring, for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken slices are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, and serve.
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