Categories: Asian
Ingredients
- 1 lb. chicken breasts, cut into 1-inch pieces
- 3 tbsp. Shao Hsing rice wine or dry sherry, divided
- 2 tbsp. cornstarch
- 1 tsp kosher salt
- 3 tbsp. canola oil, divided
- 4 scallions, whites halved lengthwise and greens thinly sliced, divided
- 1 tbsp. finely chopped fresh ginger
- 2 garlic cloves, thinly sliced
- 2 tsp Sichuan chili-bean paste
- 1 cup whole dried Asian red chiles or 1/2 tsp crushed red pepper
- 1 tbsp. whole Sichuan peppercorns
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1 tsp sesame seeds, lightly toasted
Directions
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Combine chicken and 2 tbsp. rice wine (or sherry) in a medium bowl; let marinate 15 minutes. Pat the chicken dry, then combine with cornstarch and salt and toss to coat.
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Heat 2 tbsp. oil in a large flat-bottomed wok over medium-high heat. Add half the chicken in a single layer and cook, turning only once, until golden brown and crispy, 1-3 minutes per side. Using a slotted spoon, transfer the chicken to a paper towel-lined plate. Repeat with the remaining chicken.
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Add the remaining 1 tbsp. oil to the wok and reduce heat to medium. Add scallion whites, ginger, garlic and chili-bean paste and cook, stirring frequently, until the scallions are softened, about 1 minute. Add chiles and peppercorns and cook, stirring frequently, until the chiles are very fragrant, about 2 minutes.
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Return the chicken to the wok and add sugar and the remaining 1 tbsp. rice wine. Cook, stirring constantly, until the chicken is hot and well coated, 1-2 minutes. Remove from heat and stir in scallion greens and sesame oil. Serve sprinkled with sesame seeds.