Szechuan Chicken

Instructions

1. Step 1

   In a mixing bowl, toss the chicken with 15 ml soy sauce, 15 ml Shaoxing wine, 1 ½ tbsp (12 gr) cornstarch, and the sesame oil. Refrigerate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh, 12.0 gr Cornstarch, 15.0 ml Light Soy Sauce, 10.0 ml Sesame Oil, 15.0 ml Shaoxing Wine

   Cookware: mixing bowl

2. Step 2

   In a small bowl, whisk the stock with 2 tbsp (30 ml) soy sauce, Shaoxing wine, the vinegar, sugar, doubanjiang, and cornstarch until smooth.

   Ingredients used: 120.0 ml Chicken Stock, 12.0 gr Cornstarch, 30.0 gr Doubanjiang, 12.0 gr Granulated Sugar, 30.0 ml Light Soy Sauce, 15.0 ml Shaoxing Wine, 15.0 ml Vinegar

   Cookware: small bowl, whisk

3. Step 3

   Set a wok over medium heat. Toast the Sichuan peppercorns and dried chilies, stirring constantly, until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Chili Pepper, 4.0 gr Sichuan Peppercorn

   Cookware: spatula, wok

4. Step 4

   Add 2 tbsp (30 ml) vegetable oil to the wok and keep it over medium heat. Stir-fry the garlic and ginger until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 30.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Increase to high heat and add the marinated chicken. Stir-fry until browned and nearly cooked through, then transfer it back to the mixing bowl.

   Timer: 6 min (fixed)

   Cookware: mixing bowl, spatula, wok

6. Step 6

   Add 1 tbsp (15 ml) vegetable oil to the wok, followed by the bell pepper, onion, and celery. Stir-fry over high heat until brightly colored and crisp-tender.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Celery, 180.0 gr Red Bell Pepper, 15.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: spatula, wok

7. Step 7

   Return the chicken to the wok and stir the prepared sauce before pouring it in. Cook over high heat, stirring, until the sauce thickens and the chicken reaches 74°C internally.

   Timer: 4 min (fixed)

   Cookware: instant-read thermometer, spatula, wok

8. Step 8

   Add the scallions and toss just until slightly softened. Remove the wok from the heat and serve.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 gr Scallion

   Cookware: spatula, wok