Spicy Sichuan-Style Black Pepper Chicken
80% chuẩn vị · Sichuan (Chinese)
A Sichuan-inspired twist on black pepper chicken, incorporating the region's characteristic heat and numbing spice from Sichuan peppercorns and chili flakes, alongside the bold black pepper flavor.
Đánh giá công thức này
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Nguyên liệu
- Chicken thigh, boneless and skinless500g
- Garlic, minced4 cloves
- Ginger, minced1 tbsp
- Whole black peppercorns1.5 tbsp
- Sichuan peppercorns1 tsp
- Dried red chilies, chopped1-2
- Soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Water1/4 cup
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Scallions, chopped2
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Cut chicken into bite-sized pieces. Season with salt and a pinch of black pepper.
- 2
Lightly crush black peppercorns and Sichuan peppercorns together. Chop dried red chilies.
- 3
In a bowl, combine soy sauce, dark soy sauce, Shaoxing wine, sugar, and 1/4 cup water. Set aside.
- 4
Mix cornstarch with 2 tablespoons of water to make a slurry.
- 5
Heat vegetable oil in a wok over medium-high heat. Add garlic, ginger, crushed peppercorns, and dried chilies. Stir-fry until fragrant.
- 6
Add chicken pieces and stir-fry until browned and cooked through.
- 7
Pour in the sauce mixture and bring to a simmer.
- 8
Add the cornstarch slurry to thicken the sauce.
- 9
Stir in chopped scallions. Adjust seasoning if necessary.
- 10
Serve hot, garnished with cilantro.
