2 lbs boneless, skinless chicken thighs, cut into small bite sized pieces
2 tbsp soy sauce
2 tbsp Chinese rice wine OR sherry
1 tbsp plus 1 tsp cornstarch
In a large bowl mix soy sauce, Chinese rice wine and cornstarch together until cornstarch is dissolved. Add chicken and mix well to coat, let stand for 10 min.
3 tbsp black vinegar (Chinkiang) OR balsamic
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sugar
1 tbsp cornstarch
Mix together all the ingredients for the sauce and set-aside until ready to use. Be sure to stir the sauce again before you pour it into the pan, as the cornstarch tends to settle in the bottom.
2 tbsp canola oil
12 dried red chilies
3 cloves garlic minced
2 tbsp minced ginger
1 tsp ground Szechaun pepper OR ½ tsp ground coriander and ½ tsp ground pepper
½ cup roasted unsalted peanuts
6 green onions cut into ½” pieces
Heat a large skillet over medium high heat and add the canola oil. Once the oil is shimmering add chilies and cook for 1 min.
Add the chicken and cook for 3 min undisturbed on one side, allowing the chicken to brown well. Stir and cook for another 3 min. undisturbed. Continue until chicken is completely browned and cooked through.
Turn the heat down to medium and add garlic, ginger and Szechuan pepper cook for 1 min.
Pour the sauce into the skillet and stir to coat the chicken evenly. Bring to a simmer and cook until sauce has thickened about 30 sec.
Stir in the peanuts and green onions, remove from heat and serve.
TIP: If you don’t have a large (14″) skillet, brown your chicken in two batches. Returning it all to the pan just before step 3.
TIP: If sauce becomes too thick stir in a ¼ cup of water to thin it out.