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Szechuan Spicy Chicken

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner Chinese
Szechuan Spicy Chicken
Ingredients
  • 1 tablespoon cooking sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup chicken stock
  • 1 tablespoon garlic chile paste
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame seeds
  • 3 tablespoons oil, divided
  • 1/2 cup dried red chile peppers
  • 1 teaspoon freshly cracked pepper
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, pressed
  • 1/2 teaspoon salt
  • 2 scallions, sliced, white and green parts separated
  • 1/2 cup dry roasted peanuts
  • 1 teaspoon sesame seeds, or to taste
Instructions
1
Combine the ingredients of cooking sherry, soy sauce, cornstarch, salt and pepper in a bowl to create the marinade. Add chicken pieces and let them sit for a while, allowing the flavors to penetrate.
2
In another bowl, whisk together chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch to form the sauce. Make sure everything is well incorporated before adding sesame seeds.
3
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chile peppers and cook until they turn a deep reddish color, taking about 1 to 2 minutes. Remove them from the skillet and set aside.
4
Add the remaining 2 tablespoons of oil to the skillet and cook the chicken pieces until they are lightly browned, which should take around 5 minutes. Add a generous amount of cracked pepper, ginger, garlic, salt, and white parts of scallions. Continue to cook for another minute or two.
5
Now, add the reserved chiles back into the skillet and pour in the prepared sauce. Stir everything together until it reaches your desired consistency, which should take about 5 minutes.
6
Finally, garnish the dish with additional sesame seeds and green parts of scallions.