Szechuan Chicken
Ingredients:
For the Chicken:
2 large chicken breasts, skinless and boneless, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 tablespoon cornstarch (cornflour)
1 tablespoon vegetable oil
1 teaspoon sesame oil
For the Sauce:
3 tablespoons soy sauce
2 tablespoons Chinkiang vinegar (or balsamic vinegar)
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons cornstarch (cornflour)
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon Szechuan peppercorns, crushed
2 spring onions (scallions), sliced
1-2 red chili peppers, sliced (adjust to taste)
For Serving:
Cooked rice
Sesame seeds (optional)
Sliced spring onions (optional)
Instructions:
In a bowl, combine the soy sauce, Chinese rice wine (or dry sherry), cornstarch, vegetable oil, and sesame oil. Add the chicken pieces and toss until well coated. Marinate for at least 15 minutes.
In another bowl, whisk together the soy sauce, Chinkiang vinegar (or balsamic vinegar), hoisin sauce, ketchup, sugar, and cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil if needed. Add the minced garlic, grated ginger, and crushed Szechuan peppercorns. Stir-fry for about 1 minute until fragrant.
Pour in the prepared sauce and cook for 1-2 minutes, stirring constantly, until the sauce has thickened.
Return the cooked chicken to the skillet and toss until evenly coated with the sauce. Add the sliced spring onions and red chili peppers, and toss briefly to combine.
Serve the Szechuan chicken hot over cooked rice. Garnish with sesame seeds and additional sliced spring onions if desired.
Enjoy your flavorful and spicy Szechuan Chicken!