Method
Brown the chicken
Chop chicken thigh into small pieces. Soak for 10 minutes to remove blood, then drain and pat dry. Heat oil in a hot pan and fry the chicken over medium-high heat for 5–8 minutes until moisture cooks off and the surface lightly browns.
Aromatics and seasoning
Add ginger, garlic, dried chillies, and Sichuan peppercorns if using. Fry until fragrant. Add light soy, dark soy, Shaoxing wine, oyster sauce, and sugar; toss until the chicken is coloured.
Simmer and reduce
Add beer or hot water. Cover and simmer over medium-low heat for 15–20 minutes. Uncover and reduce until the sauce thickens, then add green chillies and stir-fry for 1–2 minutes.
Key Tips
- Skip blanching; soaking, drying, and browning gives better flavour
- Add green chillies at the end for colour and aroma
- A little doubanjiang or hotpot base makes it spicier but more Sichuan-style
- Reduce until the sauce clings to the chicken, not soupy