A classic Sichuan stir-fry requiring intense wok hei and the precise balance of the 'lychee flavor' profile—sweet, sour, and fiercely spicy. It utilizes the 'ma la' combination of numbing Sichuan peppercorns and scorching dried chilies.
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Velvet the chicken. Mix the chicken cubes with light soy sauce, Shaoxing wine, and cornstarch. Let sit for 15 minutes .
Prepare the sauce. In a small bowl, mix the black vinegar, sugar, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp cornstarch, and 1 tbsp water. Stir until sugar dissolves.
Heat the wok. Heat a wok over high heat until . Add 2 tbsp of peanut oil.
the chicken. Add the chicken and aggressively until just cooked and slightly browned. Remove from wok.
Bloom the spices. In the remaining oil, turn heat to medium-low. Add the dried chilies and Sichuan peppercorns. for 15 seconds until the chilies darken but do not burn.
Aromatics. Add the ginger, garlic, and scallions. for 30 seconds until fragrant.
Combine and glaze. Return the chicken to the wok. Give the sauce mixture a stir and pour it in. Toss vigorously over high heat until the sauce thickens and glazes the chicken (about 30 seconds ).
Finish. Turn off the heat. Stir in the peanuts immediately before serving to maintain their crunch.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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