Szechuan Chicken
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Szechuan Chicken
Recipe By Louis Tikaram
Ingredients
Marinated Chicken
3 boneless skinless chicken thighs, diced in 3 cm pieces
1 tsp corn starch
½ tsp salt
1 tsp oil
1 tbsp Shaoxing wine
2 tbsp dark soy sauce
For the rest of the dish:
3 tbsp oil
2 tbsp Sichuan peppercorns
1 small knob ginger (julienned)
5 cloves garlic (sliced)
1 cup whole dried red chilies
1 tsp Shaoxing wine
1/2 tsp sugar
1 green onion (chopped)
Method
Cut the chicken thighs into bite-sized cubes. Add the chicken to a bowl and mix with the marinade ingredients, Set aside for 30 minutes.
Heat 3 tablespoons oil in a wok over high heat, add the chicken to sear and create a crust, stir and continue to sear the chicken until it’s browned and crisp on all sides.
Turn off the heat and remove the chicken to a bowl with a slotted spoon.
Heat the wok back up to a medium low heat with a touch more oil and add the Sichuan peppercorns, Let them toast for 30 seconds until fragrant. Add the ginger and garlic then cook for 1 minute, add the whole dried chilies and stir for another 30 seconds and continue to stir and toss so they don’t burn.
Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated.
Serve and eat with some steamed rice.
