This post was going to be 辣子鸡丁, a very traditional Sichuan dish, but since I don’t have a wok, it didn’t really work. This dish is supposed to be smokier and spicier but the flat pan didn’t allow me to get it right. However, this was still very tasty so I’m calling it spicy diced chicken.
For the Marinade
- 2 TBS dark soy sauce
- 2 TBS Shaoxing/Chinese rice wine
- 2 tsp Chinese black vinegar
- 1 tsp sesame oil
Marinate the chicken for at least 15 minutes at room temperature, no more than 30 minutes.
For the Sauce
- 2 TBS chili garlic sauce
- 1 TBS soy sauce
- 2 TBS water
Mix together the ingredients for the sauce and then set aside.
For the Chicken
- 1 lb chicken breast, diced into cubes
- 3 garlic cloves, minced
- 2-inch ginger, minced
- 3 scallions, thinly sliced
- ¼ cup corn starch, sifted
- 2 TBS whole Sichuan peppercorns
- 10 dried red chili peppers
- Canola oil, as needed
- Salt, as needed
- Freshly ground black pepper, as needed
- Freshly ground Sichuan peppercorn, as needed
In a ziplock bag, sift the corn starch in and add a generous amount of salt, ground black pepper, and ground Sichuan peppercorn. Strain the chicken from the marinade. Add the chicken to the ziplock bag and shake vigorously and toss around to make sure that all sides of the diced chicken are coated with cornstarch.
Heat 1 cup of oil in a saucepan over medium-high heat. When the oil starts to smoke, work in batches and fry the chicken until golden brown on all sides. Transfer to a cooling rack when fried.
In a pan over medium-low heat, add 2 TBS canola oil. Add the dried chili peppers and the whole Sichuan peppercorns; let them fry until fragrant, about 1-2 minutes. Then turn heat to medium-high heat, add in the scallions, garlic, and ginger until fragrant. Stir in the sauce and simmer until slightly thickened. Add the fried chicken, toss to combine, and remove from heat. Serve immediately with rice!