…based on Martin Yan’s Sichuan boneless chicken from A Wok for All Seasons.
can’t believe i haven’t posted this yet, one of my favorite winter foods, and it’s quick and easy to make.
5 chicken thighs, cut into bite size chunks with a cleaver (or use boneless chicken thighs; adjust cooking time)
2 tbsps. soy sauce
1 tsp. cornstarch
1 tbsp. soy sauce
1 tbsp. Shao Hsing rice wine
4 tsps. rice vinegar
1 tsp. sesame oil
3/4 tsp. sugar
1 tsp. hot pepper paste
vegetable or canola oil for frying
2 garlic cloves, crushed
1 spring onion, sliced thinly
1-inch knob of ginger, minced
6 pieces dried red chili peppers
marinate chicken in soy sauce and cornstarch for at least 30 minutes.
heat the wok, add the oil and brown chicken until it is no longer opaque and is caramelized.
transfer chicken to a platter. remove excess oil, then stir fry the garlic, ginger, green onions and chili peppers.
add the sauce ingredients, mix well, then simmer until chicken is done. add broth or water as needed.
serve over hot steamed rice.