Numbing-and-Hot Chicken

Sometimes I think I have too many favourite foods to cook, but I do find myself regularly going back to Dunlop's Chinese treasures. One of the best things about her recipes are how quickly they come together. This dish packs plenty of flavour into a beautiful package - shiny chicken, red peppers, and green scallions. The Sichuan pepper gives a bit of numbness to the dish and the chili gives a bit of heat. For once I decided to actually follow the deep-frying directions properly (using lard instead of peanut oil) and the chicken came out beautifully cooked.

One year ago: Cabbage with Coconut Milk
Two years ago: West African Peanut Soup
Three years ago: Mango and Avocado Salad

Numbing-and-Hot Chicken (from Revolutionary Chinese Cookbook)
Ingredients
12 ounces chicken thighs or breast, cut into bite-size cubes
1 small red bell pepper, cut into bite-size squares
1 fresh red chili, thinly sliced, or 1 tsp dried chili flakes
3 scallions, white parts cut into 1 1/2" pieces
1 tsp whole Sichuan pepper, crushed in a mortar and pestle
1 tsp sesame oil
peanut oil for deep-frying
Marinade
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/4 tsp dark soy sauce
1 tbsp potato flour mixed with 1 tbsp cold water
Sauce
1 tbsp light soy sauce
1 tbsp clear rice vinegar
1/2 tsp potato flour
3 tbsp chicken stock or water

1. Place chicken cubes in bowl and add marinade ingredients. Mix well and set aside.
2. Combine sauce ingredients in small bowl and set aside.
3. Heat oil for deep-frying in wok over high flame to 350 - 400F. Add chicken and stir for 30 seconds until pieces separate and become pale. Remove from oil with slotted spoon.
4. Allow oil to reheat. Fry chicken again until golden. Remove and set aside.
5. Drain off all but 3 tbsp of oil.
6. Return wok to heat and add red bell pepper, chili, scallions, and Sichuan pepper. Stir-fry until fragrant.
7. Stir in chicken. Add sauce and stir-fry as sauce thickens.
8. Off heat, stir in sesame oil and serve.