Sichuan spicy chicken
Souped Up Recipes · ♥ 6.7K likes · 283K views · 8 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 lb chicken breast
- 1½ tbsp Chinese cooking wine
- 1½ tbsp soy sauce
- 1 tsp black pepper
Cut the chicken breast into bite-size pieces.
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp five spice
- 1 tsp salt
- 1 tsp baking soda
Marinate with the cooking wine, soy sauce, black pepper, garlic powder, sugar, five spice, salt and baking soda.
- oil
Heat the frying oil to 350F; if there is no thermometer, drop in one piece and look for it floating with many bubbles.
Separate the pieces before they go in so they do not clump, and push them apart in the oil. Fry one minute and lift out.
- 3 cup hot dried chilies
- face heaven chilies
- ¼ cup Sichuan peppercorn
- minced garlic
- shredded ginger
- white part of spring onion
Rest a few minutes, wait until the bubbles have almost gone, then fry a second time for about 40 seconds for colour.
- ¼ cup oil
Heat the wok on high for 10 seconds, drop to low, add the oil with the garlic, ginger, spring onion whites, Sichuan peppercorn and face heaven chilies.
- 1 tsp salt
Stir, add the red dried chilies and the salt, and stir on low for 3 to 5 minutes until the aromatics wake up.
- water
Add the chicken, mix, add a splash of water from the side of the wok and keep stirring 2 to 3 minutes.
- sesame seeds
Turn out and scatter sesame seeds over the top.