Add the chicken to the hot pan and let it sit for 2 minutes to crisp up before you stir the pieces.You want to make sure the pan and the oil are both hot and ready before you add the chicken, that way they cook quickly and develop that perfect golden crust. Heat a wok or a large pan over medium-high heat.If you are using whole szechuan peppercorns, you will want to grind them into a powder with a mortar and pestle or a spice grinder.Measure the peanuts and dried chilies and set aside.Mince the garlic, and ginger, and chop the green onions into thin slices.Chop the bell peppers and celery into a medium dice, ensuring that the pieces are as even as possible.In a medium bowl, whisk together the soy sauce, rice vinegar, shaoxing wine, brown sugar, hoisin sauce, cornstarch and sesame oil.Allow to sit for 10 minutes while you prepare the vegetables and sauce.Add the shaoxing wine and soy sauce to the bowl and toss the chicken to coat.Sprinkle the baking soda and cornstarch over the chicken and toss to combine.Place the chicken in a large mixing bowl.Dice the chicken breasts into 1” cubes.The heat will help to thicken the sauce, and it should only take a minute to reduce the liquid to make a gorgeous sauce that sticks to the chicken. Pour in the sauce and let the chicken and sauce simmer together. Then add in the garlic, ginger, green onions, peanuts, and dried chiles and saute just a few seconds, until you start to smell them. You don’t want them to be super soft, you still want them to have some crunch on them. Allow the chicken to sit for another 2 minutes to cook on the other side.Īdd in the veggies and saute until they begin to soften. Let the chicken sit for 2 minutes to crisp up before you stir the pieces. Olive oil won’t cut it here, so don’t use it. We need an oil with a high smoke point so it can get super nice and hot for cooking the chicken in. You want to make sure the pan and the oil are both hot and ready before you add the chicken, that way they cook quickly and develop that perfect golden crust.įor this recipe we are using vegetable oil to stir-fry in, not olive oil. You can use either a wok or a large pan heated over medium-high heat.
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