Hunan-Style Hot and Spicy Chicken |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is from a local Chinese restaurant near my hometown. Ingredients:
4 tablespoons vegetable oil |
1 green onion, sliced thinly on the diagonal |
3 small hot chili peppers, sliced thinly on the diagonal |
1 tablespoon ginger, shredded |
1 tablespoon sherry wine vinegar |
2 tablespoons soy sauce (light is the best) |
2 lbs chicken pieces, cut into bite size pieces |
1/2 cup chicken broth |
1 tablespoon soy sauce (light is the best) |
2 tablespoons shaoxing wine or 2 tablespoons balsamic vinegar |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 teaspoons szechwan pepper |
1 tablespoon cornstarch |
Directions:
1. In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
2. Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
3. Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
4. Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
5. Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.
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