This Sichuan Wok Seared Chicken Recipe Is So Good and I Can t Stop Eating

Hi everyone, I'm Mandy. Welcome to Souped Up Recipes. Today we're making Sichuan Spicy Chicken Stir Fry. Chuan Xiang Xiao Jian Ji. It's surprisingly easy to put together, yet the taste is bold, fragrant, with layers of flavors and the irresistible wok char that makes every bite satisfying. So let's get started. You will need 1 pound of boneless and skinless chicken thighs, or breast. I personally like thigh meat, but it is your choice. Slice them into bite-sized pieces. Marinate the chicken with 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, half teaspoon of white pepper powder, a quarter teaspoon of five spice powder, and 1 teaspoon of sugar. Mix well and set aside for about 10 minutes. During which, you can prepare some roughly diced onion, green chilies, red chilies, and garlic. Turn the heat to high, and heat your wok until it is smoking hot. Then add a generous amount of oil. Swirl it around to coat the surface. This helps to create a natural nonstick layer. Add the marinated chicken, and spread the pieces into a single layer. Let it sear over medium heat, undisturbed, until the bottom turns golden brown. This will take a few minutes. You can rotate the wok to different directions to get an even cooking. Then give a rough stir, and continue pan frying. Use your chopsticks to flip the less charred side to the top, so you can brown the other side. When people think of Chinese chicken dishes, many will picture general style chicken, sesame, or orange chicken. They are delicious, but they are adapted to suit American taste, and aren't typical of everyday home cooking in China. If you're curious what a true home style Chinese dish tasted like, this is it. Now the chicken is beautifully caramelized. The aroma rising from the wok really wakes up your appetite. Add one teaspoon of Sichuan peppercorns, five cloves of diced garlic, and one tablespoon of Sichuan doubanjiang. Stir continuously until the doubanjiang releases its rich aroma and red oil. Then everything will come together to create that signature Sichuan fragrance. I like to splash in a tablespoon of Chinese cooking wine from the side of the wok, just to help to deglaze the bottom. Last, toss in the diced onion, Thai bird eye chilies, and green chilies, and give everything a quick stir to combine. If you can't take much spice, use bell peppers. This is the kind of dish we truly love. Simple ingredients, cooked properly using the right technique, letting the wok cake bring out the best in every bite. There's no heavy sauce masking the taste, just pure, vibrant ingredients shining on their own. If you have never tried a home style Sichuan dish before, this is a perfect dish to start with. I have a feeling it'll earn a spot in your regular rotation. As always, the printable recipe link is in the description, go check it out. Don't forget to like and subscribe to my channel for more easy and delicious Chinese food. Thank you for watching, and I'll see you next time. Bye!