3 boneless skinless chicken breasts
1/2 tsp Maggies chicken powder (bullion)
3 tbsp hot water
1 tbsp shao hsing wine
1 tbsp dark soy sauce
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/4 tsp baking soda
5 green onions
2 cloves garlic
1 inch piece fresh ginger
2 tsp kosher salt
1 tsp szechuan peppercorns
2 to 3 cups peanut oil
1 1/2 cups cornstarch

1. Remove any excess fat from the chicken and cut the breasts into 1 inch pieces and place them in a large bowl.


2. Then in a large cup mix the Maggies chicken powder with the hot water and stir until it dissolves.


3. Then add in the shao hsing wine, dark soy sauce, salt, pepper, sugar, and baking soda and stir until everything is mixed thoroughly together. Let this mixture cool while preparing the other ingredients.


4. Rinse and dry the green onions. Remove the base and then dice each stalk and set them aside.


5. Peel the garlic cloves and mince them and place them with the green onions.


6. Peel the ginger, mince it, and add it with the garlic and green onions.


7. By now the mixture should be cool. Pour it over the chicken pieces and using your hand, mix it in to thoroughly coat each piece.


8. Then add the green onions, garlic and ginger to the chicken and again using your hand, mix these ingredients in thoroughly. Let the chicken sit for 30 minutes, while preparing the salt and pepper mixture.


9. Place the kosher salt and the szechuan peppercorns in a small frying pan and heat them on low stirring constantly for about 5 minutes, or just until the peppercorns are fragrant. Then remove them and let them cool.


10. Once cooled, place the salt and pepper in a food processor and blend them until the peppercorns are crushed. Split this mixture up in half and then set it aside.


11. Once the chicken marinates, heat the peanut oil in a wok to 350F.


12. Then coat each piece of chicken evenly with the cornstarch.


13. When the oil is hot add the chicken pieces and cook them for about 8 minutes, or until they turn golden brown in color. Depending on the size of your work, you may have to do this in batches. Remember we don’t want to crowd the wok, otherwise the chicken will not turn out crisp.


14. Once they are done, remove them draining off the excess oil, and place them on a plate lined with papertowels.


15. When all the chicken piece have been deep fried, the remove all of the oil from the wok except for 2 tablespoons. Heat this on high.


16. Once hot, add one of the halves of the salt and pepper mixture and stir. Then add the chicken pieces and stir to mix everything together, about 1 minute. If you want it to have more salt and pepper you can use the other half of the mixture, or simply save it for each individual to sprinkle on top.


17. Then it is ready to serve, this makes about 3 to 4 servings of salt and pepper chicken.