Sichuan spicy chicken stir-fry
Chinese cuisine › Sichuan · Souped Up Recipes · ♥ 1.6K likes · 18.2K views · 4 min video
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Ingredients
Method
Techniques
- ½ whole onion
- 2 whole green chilies
- 4–5 whole red chilies
- 1 lb boneless and skinless chicken thighs or breast
- 1 tbsp soy sauce
Marinate with soy sauce, dark soy sauce, white pepper powder, five spice powder and sugar; mix well and set aside about 10 minutes.
- 1 tsp dark soy sauce
- ½ tsp white pepper powder
- ¼ tsp five spice powder
- 1 tsp sugar
Heat the wok on high until smoking hot, add a generous amount of oil and swirl to coat.
- oil
Add the chicken in a single layer and sear over medium heat undisturbed until golden brown underneath, a few minutes, rotating the wok for even cooking.
Stir roughly and keep pan frying, flipping the charred sides up with chopsticks to brown the other side.
- 1 tsp Sichuan peppercorns
- 5 cloves garlic
- 1 tbsp Sichuan doubanjiang
Add the Sichuan peppercorns, garlic and doubanjiang; stir continuously until the doubanjiang releases its aroma and red oil.
Peppercorns, garlic and doubanjiang
- 1 tbsp Chinese cooking wine
Splash the cooking wine down the side of the wok to deglaze. Toss in the onion, bird eye chilies and green chilies and stir briefly to combine.