Sichuan Chicken
Main Dishes • Chinese
Description
Sichuan Chicken
Ingredients
- Brown Sugar 2 tablespoons
- Skin-On Chicken Breasts 4 pieces
- Garlic 2 cloves
- Ginger 1 piece
- Safflower Oil 4 tablespoons
- Carrot 1 piece
- Sesame Oil 1 tablespoon
- Chinese green beans 2 pieces
- Leek 5 pieces
- Sichuan pepper 1 teaspoon
- Ocean salt to taste
- Cilantro to taste
- Soy Sauce 5 fl oz
- Apple Wine 5 fl oz
- Sake 4 tablespoons
Step-by-Step Guide
Step 1
Mix all marinade ingredients (brown sugar, soy sauce, rice wine, and sake) in a bowl, add the chicken pieces. Ensure the marinade covers all pieces. Cover with a lid and let sit for 30 minutes. If possible, refrigerate for a longer time (but not more than 24 hours).
Step 2
Remove the chicken, transfer it to a colander, and let the marinade drain back into the bowl. Add ginger and garlic to the chicken. Place a wok or large deep skillet over high heat. When it heats up, pour in the oil and let it heat.
Step 3
Add the chicken to the oil, do not touch for 2 minutes until it starts to change color, then shake the skillet and turn the chicken pieces. Do not touch the chicken for another 2 minutes until it starts to change color on the other side. Remove the chicken with a slotted spoon and set aside.
Step 4
Add the chopped carrot to the skillet, then pour in the sesame oil and sprinkle with a pinch of salt. Stir for one minute, then add the chicken pieces, bok choy, leek, and crushed peppercorns. Then splash in some of the marinade and let the mixture simmer on low heat for 3-4 minutes. Before serving, taste and add salt, soy sauce, or cilantro as needed.
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