Sichuan Boneless Chicken Recipe
Ingredients
| Marinade | ||
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1/2 Teaspoon | |
| 3 chicken breast halves, skinned, boned, and cut into 3/4-inch cubes | ||
| Sichuan Spicy Sauce | ||
| Soy sauce | 1 Tablespoon | |
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Rice vinegar | 4 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Hot pepper sauce | 1 Teaspoon | |
| Sugar | 3/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Minced ginger | 1/2 Teaspoon | |
| 1 green onion (including top), thinly sliced | ||
| 6 whole dried chili peppers | ||
| 1/2 teaspoon cornstarch mixed with 1 teaspoon water | ||
Directions
Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat sides.
Add chicken and stir-fry for 2 minutes or until chicken is opaque.
Remove chicken and set aside.
Add the remaining 1 tablespoon oil.
Add garlic, ginger, green onion, and chili peppers and cook, stirring until fragrant, about 5 seconds.
Stir in sauce and cornstarch solution and bring to a boil.
Return chicken to wok and cook, stirring, for 1 minute or until sauce thickens.
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat sides.
Add chicken and stir-fry for 2 minutes or until chicken is opaque.
Remove chicken and set aside.
Add the remaining 1 tablespoon oil.
Add garlic, ginger, green onion, and chili peppers and cook, stirring until fragrant, about 5 seconds.
Stir in sauce and cornstarch solution and bring to a boil.
Return chicken to wok and cook, stirring, for 1 minute or until sauce thickens.
Chef
