Szechuan Chili Chicken
Chicken in a thick, rich sauce. This is a medium-to-hot spicy dish, you can vary the heat by how many dried chilies you use. You might want to make a double batch, if only to avoid fights over leftovers!
Cut or chop the chicken thighs into bite-sized pieces and marinate with the pepper, sugar, soy sauce, wine, and cornstarch for 25-30 minutes.
Meanwhile, soak the chillies in warm water. For extra heat use this water in the recipe.
Heat the oil in a pre-heated wok and stir-fry the chicken for about 1-2 minutes until lightly brown. Remove with a slotted spoon, transfer to a warm dish, and reserve.
Add the garlic, white parts of the scallions, the chilies, and the yellow bean sauce to the wok and stir-fry for about 30 seconds.
Return the chicken to the wok, stirring constantly for about 1-2 minutes, then add the stock or water, bring to a boil, and cover.
Braise over a medium heat for 5-6 minutes, stirring once or twice.
Garnish with the green parts of the scallions and serve immediately.
Ingredients
Directions
Cut or chop the chicken thighs into bite-sized pieces and marinate with the pepper, sugar, soy sauce, wine, and cornstarch for 25-30 minutes.
Meanwhile, soak the chillies in warm water. For extra heat use this water in the recipe.
Heat the oil in a pre-heated wok and stir-fry the chicken for about 1-2 minutes until lightly brown. Remove with a slotted spoon, transfer to a warm dish, and reserve.
Add the garlic, white parts of the scallions, the chilies, and the yellow bean sauce to the wok and stir-fry for about 30 seconds.
Return the chicken to the wok, stirring constantly for about 1-2 minutes, then add the stock or water, bring to a boil, and cover.
Braise over a medium heat for 5-6 minutes, stirring once or twice.
Garnish with the green parts of the scallions and serve immediately.