Serves: 4

Directions:

1. Prepare sauce with salt, Sichuan peppercorn, vinegar and sesame oil; blend potato starch to water.
2. Cut boneless chicken thigh into strips; wash and cut spring onion into strips; shred ginger and chilies and set aside.
3. In a wok, pour 2 cup oil and then heat over with medium high heat, add chicken and fry to medium, take out chicken and set aside.
4. Using the remaining oil in the wok and then heat over medium high heat, add spring onion, ginger, and chilies, stir well before turning to low heat, and then stir along with chicken and sauce from step 1. Cook until the sauce is drying, thicken the sauce with potato starch water, garnish with sesame oil to serve.

Origin:
Dong An chicken is one of the signature dishes of Hunan province, China. It was believed that during Kaiyuan Era of Tang dynasty, there were few businessmen visited to a small restaurant, the restaurant owner cooked them a dish with backyard chicken, ginger, spring onion, and some vinegar because other ingredients were finished. Out of surprise that the sour and spicy flavor match very well with chicken and it became a famous Hunan dish since then.