Wok-fried chicken cubes in a glossy sweet and sour sauce, dried chilies, and Sichuan peppercorns, enhanced by the crunch of roasted peanuts. A great classic of Sichuan cuisine, with a slightly sweet, tangy, and deliciously spicy flavor.
Ingredients
- 500 g Boneless chicken thighs
- 3 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Zhenjiang vinegar
- 2 tbsp Brown sugar
- 2 tbsp Shaoxing wine
- 2 tbsp Cornstarch
- 1 tsp Toasted sesame oil
- 15 pieces Dried Sichuan red chilies
- 2 tsp Sichuan peppercorns
- 4 cloves Garlic
- 1 piece Fresh ginger
- 4 pieces Scallion
- 80 g Unsalted roasted peanuts
- 4 tbsp Peanut oil
- 1 pinch Salt
- 1 piece Egg white
- 3 tbsp Water
Method
- Cut the chicken into uniform bite-sized cubes, then coat with the marinade. Let rest in the refrigerator while you prepare the rest.
- Prepare the sauce by mixing all the liquid ingredients and the cornstarch in a bowl. Whisk until the sugar and cornstarch are completely dissolved.
- Cut the dried chilies into sections, removing the seeds, slice the garlic and ginger into thin slivers, and cut the scallion diagonally.
- Heat the oil in a wok over high heat until it just begins to smoke, then add the Sichuan peppercorns and chilies. Stir-fry until the chilies brown and release a roasted aroma without burning them.
- Add the marinated chicken in one layer, sear it for a few seconds without stirring, then stir-fry vigorously until it is browned and barely cooked through.
- Add the garlic, ginger, and scallion, and stir-fry briefly until fragrant.
- Pour the prepared sauce into the wok, stirring constantly until it thickens and coats the chicken in a glossy glaze.
- Off the heat, stir in the roasted peanuts gently.
- Serve immediately in a bowl.
Nutrition
Per serving
- Energy
- 600.1 kcal
- Protein
- 30.53 g
- Carbohydrate
- 18.67 g
- Fat
- 45.2 g
- Fibre
- 4.29 g
- Calcium
- 43.13 mg
- Iron
- 1.03 mg
- Magnesium
- 55.49 mg
