川香小煎鸡
Ingredients: boneless and skinless chicken thighs or breast, soy sauce, dark soy sauce, white pepper powder, five spice powder · 30 min cook time · 450kcal · ~₩10,650
Ingredients
1lb boneless and skinless chicken thighs or breast, 1tbsp soy sauce, 1tsp dark soy sauce, 0.5tsp white pepper powder, 0.25tsp five spice powder, 1tsp sugar, 0.5개 onion, 2개 green chilies, 2개 red chilies, 5쪽 garlic, 3tbsp oil, 1tsp Sichuan peppercorns, 1tbsp Sichuan doubanjiang, 1tbsp Chinese cooking wine
Instructions
1. Slice 1 lb of boneless and skinless chicken thighs or breast into bite-sized pieces.
2. Marinate the chicken with 1 tbsp of soy sauce, 1 tsp of dark soy sauce, ½ tsp of white pepper powder, ¼ tsp of five spice powder, and 1 tsp of sugar. Mix well and set aside for about 10 minutes.
3. While the chicken marinates, prepare some roughly diced onion, green chilies, red chilies, and garlic.
4. Turn the heat to high and heat your wok until it is smoking hot. Add a generous amount of oil and swirl it around to coat the surface.
5. Add the marinated chicken and spread the pieces into a single layer. Let it sear over medium heat undisturbed until the bottom turns golden brown. This will take a few minutes.
6. Give the chicken a rough stir and continue pan-frying. Use your chopsticks to flip the less charred side to the top so you can brown the other side.
7. Once the chicken is beautifully caramelized, add 1 tsp of Sichuan peppercorns, five cloves of diced garlic, and 1 tbsp of Sichuan doubanjiang.
8. Stir continuously until the doubanjiang releases its rich aroma and red oil. Then everything will come together to create that signature Sichuan fragrance.
9. Splash in a tablespoon of Chinese cooking wine from the side of the wok to help deglaze the bottom.
10. Toss in the diced onion, Thai bird's-eye chilies, and green chilies. Give everything a quick stir to combine.
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