Follow these steps for perfect results
chicken fillets
cut into 1/2 inch cubes
cornstarch
shaoxing wine
peanut oil
dried red chilies
ginger
cut into thin strips
brown sugar
roasted unsalted peanuts
light soy sauce
black vinegar
szechuan salt and pepper
Combine chicken with cornstarch and shaoxing wine in a bowl.
Cover and refrigerate for one hour to marinate.
Place peanut oil and dried red chilies in a cold wok.
Turn the heat to low and cook for about 1 1/2 minutes or until chilies begin to darken slightly.
Remove chilies with a slotted spoon and drain on kitchen paper towel.
Leave the chile-infused oil in the wok and turn heat up to high.
Stir-fry half of the chicken cubes for 3 minutes and remove with a slotted spoon.
Add the rest of the peanut oil to the wok with the remaining chicken and stir-fry for 3 minutes.
Return all chicken to wok, along with the ginger and reserved chilies.
Stir-fry for 30 seconds.
Add brown sugar and stir-fry for 30 seconds.
Add peanuts, light soy sauce, and black vinegar and stir-fry for another 30 seconds.
Serve immediately with Szechuan salt and pepper.
Expert advice for the best results
Adjust the amount of chili peppers to your desired spice level.
Marinating the chicken is essential for tenderness.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Serve in a bowl garnished with chopped green onions.
Serve with steamed rice.
Cleanses the palate
Balances the spice
Discover the story behind this recipe
Popular Chinese dish known for its bold flavors.
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