| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Various, including Souped Up and Professional Cook |
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Attributes:
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Comments:
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This can be made with pork or shrimp, too. I'm not sure the bell peppers are "authentic" but do add some additional flavor, sweetness and texture. So, they are optional. |
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Serving Suggestions:
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Serve with rice. |
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Ingredients:
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1 pound chicken breasts or tenders, cut into 1/2-inch cubes 1 tsp. salt 1/2 tsp. onion powder 2 tsp. Chinese cooking wine 1 egg white 1.5 tbs. corn starch 1/2 red bell pepper, sliced (optional) 1/2 green bell pepper, sliced (optional) 1 tbs. doubanjiang (we've used gochujan, but any mixture of bean paste and chiles will work including hoisin) 1 tbs. light soy sauce 1.5 tbs. black vinegar A handful of red chile peppers, cut into 1/2" pieces and seeded for less heat 1 tbs. Sichuan peppercorns, finely diced 1 tbs. garlic, minced 1 tsp. ginger, minced 2 tbs. brown sugar 1/2 cup water 2 tsp. corn starch 4 scallions, sliced on a bias, white and light green only 1/3 cup roasted, unsalted peanuts |
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Instructions:
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1. Cut the chicken into 1/2" cubes. Put in a medium bowl with 1 teaspoon salt, 1/2 teaspoon onion powder, 2 teaspoon Chinese cooking wine, and mix to coat. Add 1.5 tablespoons corn starch and 1 egg white and stir with your hand until it gets creamy and velvety in texture. Set aside for 20 minutes. 2. Dice 1 tablespoon Sichuan peppercorns. Cut a handful of red chiles into short pieces. Dice 4 scallions on the bias, white and light green parts only. Prepare 1 tablespoon minced garlic and 1 teaspoon minced ginger. 3. Heat wok until smoking. Add some oil. Swirl to coat. When smoking, add the chicken all at once and spread out so most pieces are in contact with the wok. Leave without disturbing until the chicken starts to brown and releases from the wok. Stir fry until the chicken is cooked (adding the bell peppers if using) and has a nice brown color. Turn off wok and remove to a plate. 4. Drizzle a bit more oil into the wok along with the doubanjiang. Stir on low heat for a couple of minutes. When all the oil becomes red-orange add the garlic, ginger, diced Sichuan peppercorns, red dried chilies and 2 tablespoons of brown sugar. Stir until the sugar melts and add the chicken back into the wok. 5. Add 1 tablespoon soy sauce, 1.5 tablespoons Chinese black vinegar and 1 teaspoon of dark soy sauce. Whisk 2 teaspoons corn starch into 1/2 cup of cool water and add some, stirring immediately. Add more if needed to thicken the sauce. 6. When thickened, add the toasted peanuts and scallions. Toss everything tougher. Taste and adjust seasonings (soy, vinegar, etc.) to taste. (You could even add a bit of sesame oil, if you want.) Serve with rice. |
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None |
2021-02-25