Empress Chicken
A spicy Sichuan-style fried chicken stir-fried with dried hot peppers and Sichuan peppercorns in a savory-sweet sauce.
⏱️ Prep: 35 min🍳 Cook: 15 min
Ingredients
| 2 tablespoons | 30 ml | cornstarch (for marinade) |
| 1 tablespoon | 15 ml | soy sauce (for marinade) |
| 1 tablespoon | 15 ml | rice wine (for sauce) |
| 2 tablespoons | 30 ml | soy sauce (for sauce) |
| 1 tablespoon | 15 ml | sugar (for sauce) |
| 1 teaspoon | 5 ml | salt (for sauce) |
| 1 teaspoon | 5 ml | cornstarch (for sauce) |
| 1 teaspoon | 5 ml | sesame oil (for sauce) |
| 1 pound | 455 g | boneless chicken, chopped into 1-inch pieces |
| 1 cup | 240 ml | cooking oil |
| 10 | dried hot red peppers or according to taste | |
| 1 teaspoon | 5 ml | Sichuan peppercorns (Chinese coriander) |
| 1 teaspoon | 5 ml | ginger, minced |
| 4 cups | 960 ml | rice for serving |
Instructions
- Mix the chicken, cornstarch, and soy sauce in a bowl. Let it marinate for 30 minutes.
- Combine the ingredients for the sauce and set it aside.
- When the chicken is ready, heat a wok over high heat. Add the oil and fry the marinated chicken until browned. Use a slotted spoon or spider strainer to remove it to a cooling rack or paper towels.
- Remove any oil from the wok in excess of 2 tablespoons.
- Saute the dried peppers and Sichuan peppercorns for about 30 seconds.
- Return the pre-fried chicken to the wok. Add the ginger and stir-fry for 1 minute.
- Stir in the sauce and cook until thickened.
- Serve hot, with rice.