Boneless skinless chicken thighsChicken breast can be used instead1 lb
Soy sauce1 tbsp
Dark soy sauce1 tsp
White pepper powder1 tsp
Five spice powder¼ tsp
Sugar1 tsp
Onion, roughly diced½
Green chilies2
Red chilies~2est.
Garlic, diced5 cloves
Sichuan peppercorns1 tsp
Sichuan Doubanjiang (spicy bean paste)1 tbsp
Chinese cooking wine1 tbsp
Thai bird's eye chiliesUse bell peppers if you prefer less spice4-5
Cooking oilGenerous amount for searing chicken2-3 tbsp
Steps
1
Cut the chicken into bite-sized pieces.
2
Marinate the chicken with soy sauce, dark soy sauce, white pepper, five spice powder, and sugar, then let it sit for about 10 minutes.
3
While marinating, roughly dice the onion, green and red chilies, and garlic.
4
Heat the wok over high heat until smoking, then add a generous amount of oil and swirl to coat the surface for a natural non-stick layer.
5
Add the marinated chicken in a single layer, reduce to medium heat, and let it sear undisturbed until golden brown on the bottom, rotating the wok for even cooking.
6
Give it a rough stir, flipping the less browned side up to continue pan-frying until both sides are nicely caramelized.
7
Add the Sichuan peppercorns, minced garlic, and Doubanjiang, stirring continuously until the paste releases its red oil and fragrance.
8
Splash the cooking wine along the side of the wok to deglaze and enhance the aroma.
9
Finally, toss in the onion, green chilies, and bird's eye chilies, stir quickly to combine, and serve.
PrimedTableBETA
