Sizzling Spicy Pepper Chicken

If you’re searching for a dish that packs a serious flavor punch and comes together in about 30 minutes, you’ve just found your new favorite. This stir-fry is a spectacular whirlwind of textures and tastes, featuring wonderfully crispy fried chicken pieces tossed in a fragrant, spicy mix of fresh peppers and aromatics. While it involves a quick frying step, the process is surprisingly straightforward, making it a perfect “ordinary” difficulty recipe for a weeknight adventure or a weekend treat. The true star here is the incredible flavor profile—a medium, vibrant heat that’s beautifully balanced by a unique tingling sensation from Sichuan peppercorns. It’s an easy-to-master dish that will make you feel like a pro chef in your own kitchen. Ingredients Here is what you’ll need to create this masterpiece. Don’t worry if you can’t find a specific ingredient; I’ve included some easy-to-find substitutions. For the Chicken: 1.5 lbs (about 700g) chicken, cut into 1-inch pieces. Traditionally, a mix of bone-in parts like wings, legs, and even chicken feet and gizzards are used. For an easier version, boneless, skin-on chicken thighs work perfectly. Chicken wings (flats and drumettes) are also a fantastic choice. The Vegetables: 1 green pointed pepper (or 1 green bell pepper, or 2 jalapeños for more heat) 1 yellow pointed pepper (or 1 yellow or red bell pepper) ½ cup diced lotus root (about ½ inch cubes) 3-4 cloves of garlic, thinly sliced A 1-inch piece of ginger, thinly sliced The Aromatics & Seasoning: 1 tablespoon green Sichuan peppercorns 1 tablespoon dried red chiles (or to taste) 1 teaspoon salt (or to taste) ½ teaspoon MSG (optional, for an umami boost) Vegetable oil or other neutral oil for frying (about 2-3 cups) A Note on Ingredients: Green Sichuan Peppercorns: These are essential for the dish’s signature málà (numbing…