Crispy Szechuan Chicken with snow peas. Making your favorite Chinese takeout at home couldn't be easier plus it's so much healthier. Serve this over rice for the ultimate comfort food fix!
In a large deep skillet or wok, add canola to reach a depth of 1 ½ to 2 inches. Heat over medium-high heat until oil reaches 360.
Meanwhile, sprinkle chicken evenly with salt and pepper. Place in a medium bowl, and add cornstarch; toss to coat.
minutes per batch. Remove from oil, and let drain on a plate lined with paper towels. Reserve 1 tablespoon oil from skillet; discard remaining oil.
Reduce heat to medium. Add sesame oil to 1 tablespoon oil in pan; add garlic, ginger, chiles, and Szechuan peppercorns, if using. Cook, stirring occasionally, until fragrant, about 1 minute.
Add scallions and snow peas; cook, stirring occasionally, 2 minutes. Return chicken to pan; add sauce, stirring to coat.
Serve over rice; garnish with sesame seeds and additional scallions, if desired.