This is best served with steamed rice. I’ve tried this in a burrito too and it was amazing! Tingling Sichuan spices with crunchy peanuts and chicken makes this dish perfect especially for the cold winter!
**Ingredients:**
* 1 lb chicken thighs (breast works too)
* 1 tsp salt
* 2 tsp chinese cooking wine
* 1 egg
* 1 tbsp cornstarch
* 1 tbsp Sichuan Dou Ban Jiang
* 1 tbsp light soy sauce
* 1 tbsp Chinese black vinegar
* 4-8 red dried chilies (cut into small pieces)
* 1 tbsp sichuan peppercorns (diced or crushed)
* 1 tbsp garlic (finely diced)
* 1 tsp ginger (finely diced)
* 1/2 red bell pepper (chopped)
* 2 tbsp brown sugar
* 1/4 – 1/2 water
* 1-2 tsp cornstarch
* 2 green scallions (chopped)
* 1/2 cup peanuts
**Directions:**
1. Cut chicken thighs into small cubes. Marinade with salt, cooking wine, egg, cornstarch. This yields juicy chicken the chinese way. 2. Heat wok (or cast iron pan) on high heat. Add 1/4 cup of oil. When oil is smoking, add chicken. Make sure every piece of chicken touches the bottom of the pan. Do not stir or flip in order to get nice golden crust on the chicken. It should take 3-4 minutes on one side. Then, flip and brown the other side. When chicken is done, turn heat to low and take the chicken out for now. 3. On low heat, add 1-2 tbsp of oil, then the Sichuan Dou Ban Jiang. Stir for 2 mins, then add garlic, ginger, Sichuan peppercorns, red bell pepper, and brown sugar. Stir until the sugar has melted. Then add the chicken back. 4. Add soy sauce, chinese black vinegar, dark soy sauce. And stir for 1 min. Make cornstarch slurry (1/4 water and 1 tsp of cornstarch and mix). You can make more cornstarch slurry to add if the dish is still too watery. Add the cornstarch slurry to the wok and stir, the sauce should thicken. 5. Add peanuts and scallions. Enjoy!
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This is best served with steamed rice. I’ve tried this in a burrito too and it was amazing! Tingling Sichuan spices with crunchy peanuts and chicken makes this dish perfect especially for the cold winter!
**Ingredients:**
* 1 lb chicken thighs (breast works too)
* 1 tsp salt
* 2 tsp chinese cooking wine
* 1 egg
* 1 tbsp cornstarch
* 1 tbsp Sichuan Dou Ban Jiang
* 1 tbsp light soy sauce
* 1 tbsp Chinese black vinegar
* 4-8 red dried chilies (cut into small pieces)
* 1 tbsp sichuan peppercorns (diced or crushed)
* 1 tbsp garlic (finely diced)
* 1 tsp ginger (finely diced)
* 1/2 red bell pepper (chopped)
* 2 tbsp brown sugar
* 1/4 – 1/2 water
* 1-2 tsp cornstarch
* 2 green scallions (chopped)
* 1/2 cup peanuts
**Directions:**
1. Cut chicken thighs into small cubes. Marinade with salt, cooking wine, egg, cornstarch. This yields juicy chicken the chinese way.
2. Heat wok (or cast iron pan) on high heat. Add 1/4 cup of oil. When oil is smoking, add chicken. Make sure every piece of chicken touches the bottom of the pan. Do not stir or flip in order to get nice golden crust on the chicken. It should take 3-4 minutes on one side. Then, flip and brown the other side. When chicken is done, turn heat to low and take the chicken out for now.
3. On low heat, add 1-2 tbsp of oil, then the Sichuan Dou Ban Jiang. Stir for 2 mins, then add garlic, ginger, Sichuan peppercorns, red bell pepper, and brown sugar. Stir until the sugar has melted. Then add the chicken back.
4. Add soy sauce, chinese black vinegar, dark soy sauce. And stir for 1 min. Make cornstarch slurry (1/4 water and 1 tsp of cornstarch and mix). You can make more cornstarch slurry to add if the dish is still too watery. Add the cornstarch slurry to the wok and stir, the sauce should thicken.
5. Add peanuts and scallions. Enjoy!