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Categories:
vegetable oil tapioca starch salt ground white pepper chicken cooking wine soy sauce sesame oil tapioca sugar Peppercorn Powder red chilies vegetable oil ginger garlic peanuts scallions
Viewed: 11 - Published at: 7 years agoIngredients
- 1 tablespoon vegetable oil
- 1/2 teaspoon tapioca starch
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 3 tablespoons Shaoxing cooking wine
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon tapioca starch
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn powder
- 1 cup dried whole red chilies
- 1/2 cup vegetable oil
- 4 very thin slices fresh ginger
- 2 garlic cloves, thinly sliced
- 1/2 cup unsalted dry-roasted peanuts
- 3 scallions, cut into 1/4-inch pieces
Method
- Combine all the marinade ingredients in a bowl and mix well.
- Add the chicken and toss thoroughly.
- Set aside for about 20 minutes.
- Combine all the ingredients for the sauce in another bowl.
- Cut the chilies with kitchen shears into 1-inch-long pieces and remove the seeds.
- Heat the vegetable oil in a wok over high heat until the surface begins to shimmer, about 350F.
- Add the chicken to the wok and quickly stir-fry for about 1 minute or until the chicken is about three-quarters done.
- Remove the chicken from the wok and place it in a skimmer set over a bowl to drain off the excess oil.
- Pour the oil out of the wok, reserving 2 tablespoons, and quickly rinse the bottom of the wok with water, scraping off any residue thats stuck there.
- Dry the wok and return it to the heat.
- Return the reserved 2 tablespoons vegetable oil to the wok.
- Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
- Add the dried chilies and stir-fry for another minute.
- (The chilies will create a stinging steam as they fry, so make sure your kitchen is well ventilated.)
- Add the chicken to the wok and stir-fry for about 3 minutes, until cooked through.
- Be sure to keep stirring so the chicken will be cooked evenly.
- Pour the sauce into the wok.
- Continue cooking until the sauce coats the chicken, about 30 seconds.
- Add the peanuts and scallions and stir-fry for another 30 seconds.
