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The Hirshon Sichuan Chongqing Chili Chicken –重庆辣子鸡
THE FOOD DICTATOR23Ingredients
┅Seconds
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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. boneless skinless chicken thighs (or use an equivalent amount of breast meat if you prefer, I do)
- 3 chicken thighs (or equivalent amount from other part of chicken, cut in 1-inch squares)
- 2 Tbsp. soy sauce
- 2 Tbsp. Chinese rice wine (or dry sherry)
- 2 egg whites
- 1 tsp. cornstarch
- 3/4 tsp. salt
- 1 tsp. peanut oil
- 1 1/2 cups cornstarch
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 3 Tbsp. peanut oil
- 2 Tbsp. Sichuan peppercorns
- 5 slices ginger (peeled, julienned)
- 7 cloves garlic (sliced)
- 1 cup dried red chilies (whole, this dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, break open no more than six peppers)
- 1 tsp. Shaoxing cooking wine
- 1/2 tsp. sugar
- 2 scallions (one chopped and one cut into shreds)
- 4 Tbsp. mustard (pickled tuber, zha cai)
- 1/4 tsp. msg (or chicken powder, as in China, but optional)
- 1 tsp. sesame oil (for garnish, optional)
- Sichuan peppercorns (Extra freshly-ground, to taste for garnish, optional)
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