Sichuan Garlic Chile Chicken Recipe
Yú Xiāng Jī Sī
Sichuan Stir-Fried Chicken with Garlic Chile Sauce
Submitted By: Taz
Ingredients:
¼ Cup Dried Black Fungus [AKA: Wood Ear Mushroom] (Mù'ěr)
1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
¼ tsp Ground White Pepper (Bái Hújiāo)
2 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
2 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil
Sauce:
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
2 Tbs Black Rice Vinegar (Zhenjiang)
1 Tbs Light Soy Sauce (Jiàngyóu)
1 ½ tsp Dark Soy Sauce (Lǎo Chōu)
1 Tbs Chinese Brown Sugar (Piàn Táng) - Granulated Sugar (Táng)
1 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
1 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil
1 tsp Red Sichuan Peppercorns (Huājiāo)
12-16 Whole Dried Sichuan Red Chiles (Zǐ Dàn Tóu)
2-3 Tbs Sichuan Pickled Er Jing Tiao Chiles (Pào Jiāo) - OPTIONAL
6 cloves Fresh Garlic (Dàsuàn) - minced fine
¼ inch piece Fresh Ginger (Jiāng) - minced fine
2 tsp Pixian Chile Bean Paste (Douban Jiang)
Garnish:
1 Green Onion (Cōng Bào) - finely chopped
Preparation:
- Rinse the wood ear mushrooms with water to remove any dirt – Place in a bowl and cover at least 1 inch deep with room temperature water - Allow to soak for 2 hours until they reconstitute to their full size
- Place the chicken in the freezer 15 minutes to firm up
- When the chicken is firm, slice into ¼ inch thick strips then cut in half lengthwise to make long ‘straws’- Pat the pieces dry removing as much moisture as possible - Season with the white pepper and then sift the cornstarch over the top to give both sides a thin coating and set aside until needed
- In a small bowl, whisk together the rice wine, black vinegar, soy sauce, sugar, and 1 Tbs cornstarch along with 3 Tbs of water until thoroughly combined - Set aside until needed
- Heat the 2 Tbs of oil in a wok or large skillet over high heat until just smoking - Once the oil is hot, gently place the chicken into the oil making sure not to overlap (fry in batches if necessary) - Reduce heat to medium and allow the chicken to fry until golden (apx 2 minutes) - Flip and fry the other side until golden (apx 2 minutes more) - Using a slotted spoon or spider, transfer to a clean plate and set aside until needed (DO NOT CLEAN OUT THE WOK/SKILLET)
- Add the Tbs of oil to the same wok/skillet and allow to heat until just smoking - Once the oil is hot, add the Sichuan peppercorns and the dried red chiles and stir fry for 15 seconds - Add the soaked and drained wood ear mushrooms and Sichuan pickled peppers (if using) and stir fry for another 30-45 seconds
- Add the garlic, ginger, and chile bean paste and continue to stir fry until very fragrant (apx 45 seconds to a minute)
- Give the liquid mixture (from step 3) a good stir and add it to the wok/skillet and thoroughly combine
- Once the liquid begins to boil, return the chicken and any juices, and stir fry until the chicken is well coated and the sauce has thickened to your liking
- Transfer to a serving dish and garnish with the green onion - Serve hot with steamed rice or as part of a larger Sichuan/Chinese meal
