Atir-Fried Chicken
INGREDIENTS
1.
Marinade
·
1 tablespoon soy sauce
·
2 teaspoons Chinese rice wine or dry sherry
·
1 1/2 teaspoons
cornstarch
·
1 pound boneless,
skinless, chicken breasts or thighs, cut into 1-inch cubes
3.
Sauce
·
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic
vinegar
·
1 teaspoon soy sauce
·
1 teaspoon hoisin sauce
·
1 teaspoon sesame oil
·
2 teaspoons sugar
·
1 teaspoon cornstarch
·
1/2 teaspoon ground
Sichuan pepper
·
2 tablespoons peanut or
vegetable oil
·
8 to 10 dried red chilies
·
3 scallions, white and
green parts separated, thinly sliced
·
2 garlic cloves, minced
·
1 teaspoon minced or
grated fresh ginger
·
1/4 cup unsalted
dry-roasted peanuts
PREPARATION
1.
1. 1. Marinate the chicken: In a medium bowl, stir together the soy
sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the
chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. 2. Prepare the sauce: In another bowl, combine the black
vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan
pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. 3. You may need to turn on your stove's exhaust fan, because
stir-frying dried chilies on high heat can get a little smoky. Heat a wok or
large skillet over high heat until a bead of water sizzles and evaporates on
contact. Add the peanut oil and swirl to coat the base. Add the chilies and
stir-fry for about 30 seconds, or until the chilies have just begun to blacken
and the oil is slightly fragrant. Add the chicken and stir-fry until no longer
pink, 2 to 3 minutes.
4. 4. Add the scallion whites, garlic, and ginger and stir-fry for
about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir
in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving
plate, sprinkle the scallion greens on top, and serve.
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