Description
This recipe is great to make for company as you can easily prepare both the chicken and sauce ahead of time and throw it together in a matter of minutes while entertaining. I guarantee that once you try this you will not make this recipe just once!
Ingredients
Scale
- 6 Boneless and Skinless Chicken Thighs or 2 Whole Boneless and Skinless Chicken Breasts
- 10–15 Dry Hot Szechuan Chili Peppers
- 3–5 cloves Garlic, minced
- 3 slices Ginger Root
- 2 stalks Scallion
- 2 cups (500 ml) Peanut Oil (for deep frying)
- To Make Seasoning Sauce A:
- 2 Tbsp (30 ml) Soy Sauce
- 3 Tbsp (45 ml) Tapioca Starch
- 2 Tbsp (30 ml) Water
- 1/2 tsp (2 ml) Baking Soda
- 3 Tbsp (45 ml) Cooking Oil
- To make Seasoning Sauce B:
- 1 Tbsp (15 ml) Soy Sauce
- 3 Tbsp (45 ml) Sugar
- 1 Tbsp (15 ml) Duck Sauce or Plum Sauce
- 1 Tbsp (15 ml) White Rice Wine
- 1 Tbsp (15 ml) Sesame Oil
- 1/2 tsp (2 ml) Tapioca Starch
- 3 Tbsp Ginger Juice (45 ml) (instructions below)
- pinch salt
- 1/2 tsp (2 ml) White Rice Vinegar
- pinch pepper
Instructions
- Pound the 3 slices of ginger root and the scallions with a mallet. Soak in 1/2 cup water to make the ginger juice. Set aside.
- Pound the chicken to make it thinner. Cut into bite size pieces.
- Marinade the chicken in Seasoning Sauce A for an hour or more. (Can marinade for a day or two if you would like.)
- In a small bowl blend Seasoning Sauce B. Set aside.
- Heat the oil in a wok over high heat until it reaches 400 F.
- Fry the chicken pieces for about 3 minutes until very crispy and golden brown. Drain on paper towels and set aside.
- Remove all of the oil but about 1 Tbsp and heat over medium heat. Brown the garlic and the Szechuan Peppers.
- Add Seasoning Sauce B and cook for 2 minutes until sauce has thickened.
- Add the chicken to the sauce and toss to coat and warm. About 2-3 minutes.
- Prep Time: 30 mins
- Cook Time: 15 mins