Recipe courtesy of Peaceful Restaurant
Sichuan Thousand Chile Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1371
- Total Fat
- 119
- Saturated Fat
- 15
- Carbohydrates
- 45
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 175
- Sodium
- 883
- Total: 2 hr 5 min (includes marinating time)
- Active: 50 min
Ingredients
2 tablespoons cornstarch
2 tablespoons light soy sauce
1 tablespoon cooking wine, preferably Shaoxing or a dry white
1/2 tablespoon cayenne powder
1/4 tablespoon salt
5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes
Oil, for frying
1 large russet potato, cut into thin wedges
1/4 pound string beans, halved and stems trimmed
2 tablespoons vegetable oil
4 slices ginger
3 cloves garlic, sliced
2 stalks green onion, quartered
2 cups dried whole chile peppers (preferably Tien Tsin variety), halved
2 tablespoons dried Sichuan peppercorns
Pinch ground black pepper
Pinch ground white pepper
Directions
Special equipment:
a deep-fryer- Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
- Preheat oil in a deep-fryer to 350 degrees F.
- Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
- Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
- Deep-fry marinated chicken until golden brown. Set aside.
- Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
- Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.