Crispy Sichuan Peppercorn Chicken with Fragrant Basil

1. Marinate the Chicken

In a bowl, combine the oyster sauce, Shaoxing wine, fish sauce, sesame oil, double dark soy sauce, ginger juice, lightly beaten egg white, cornstarch, and sugar. Add the chicken cubes to this mixture, ensuring they are well coated. Let the chicken marinate for at least 30 minutes.

2. Prepare the Sauce

In a small bowl, mix together the Superior Stock, oyster sauce, cornstarch, and sugar until smooth. Set this aside.

3. Dry-Roast the Sichuan Peppercorns

Dry-roast the Sichuan peppercorns in a wok over medium heat for about 2 minutes, stirring continuously until they become fragrant. Let them cool slightly, then crush them using a grinder or mortar and pestle.

4. Deep-Fry the Basil Leaves

In the same wok, heat the peanut oil to 350°F (175°C). Carefully add the basil leaves and fry them for about 1.5 minutes per batch, until they are crisp. Remove them with a slotted spoon and drain on paper towels.

5. Deep-Fry the Chicken

Increase the oil temperature to 375°F (190°C). Fry the marinated chicken in batches for about 3 minutes each, or until golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels.

6. Stir-Fry the Chicken with Scallions and Peppercorns

Pour off all but 2 tablespoons of the oil from the wok. Reheat the remaining oil over high heat, and add the scallions and crushed Sichuan peppercorns, stirring for about 30 seconds until aromatic. Add the fried chicken back to the wok and stir-fry for another minute. Pour in the Shaoxing wine, stirring to combine.

7. Combine Chicken and Sauce

Make a well in the center of the wok and pour in the prepared sauce. Stir-fry everything together for about 2 minutes, ensuring the chicken is well coated with the sauce.

8. Serve the Dish

Transfer the chicken to a serving platter. Arrange the crispy basil leaves around the chicken and sprinkle with the remaining scallions. Serve immediately.