Hot and Spicy Chairman's Chicken
Get ready to tantalize your taste buds with *Hot and Spicy Chairman's Chicken*, a robust and fiery dish inspired by the bold flavors of Sichuan cuisine. This recipe combines crispy fried chicken thighs with a rich, aromatic sauce made from minced garlic, ginger, dried red chilies, and Sichuan peppercorns for that signature numbing heat. A blend of light and dark soy sauces, Chinese black vinegar, and a touch of sugar create a perfect balance of savory, tangy, and slightly sweet flavors, while green onions and sesame oil provide a fragrant finishing touch. Whether you're looking to impress at dinner or elevate your weeknight meals, this quick and satisfying dish, ready in just 35 minutes, is guaranteed to become a spicy favorite. Perfectly paired with steamed rice, it’s a must-try for fans of spicy Asian cuisine!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 60 grams cornstarch
- 500 milliliters vegetable oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 10 units dried red chilies
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 60 milliliters chicken stock
- 2 units green onions, chopped
- 1 teaspoon sesame oil
Directions
Step 1
Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels.
Step 2
In a large bowl, toss the chicken pieces with the cornstarch until evenly coated.
Step 3
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Once the oil reaches 175°C (350°F), fry the chicken in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Step 4
Discard all but 2 tablespoons of the oil from the skillet or wok. Reduce the heat to medium.
Step 5
Add the minced garlic, ginger, dried red chilies, and Sichuan peppercorns to the pan. Stir-fry for 30 seconds or until aromatic.
Step 6
In a small bowl, mix the light soy sauce, dark soy sauce, Chinese black vinegar, sugar, and chicken stock. Pour this mixture into the pan with the aromatics.
Step 7
Let the sauce simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 8
Return the fried chicken to the pan, tossing to coat the pieces evenly in the sauce.
Step 9
Add the chopped green onions and sesame oil. Stir well and cook for another minute.
Step 10
Transfer the Hot and Spicy Chairman's Chicken to a serving plate and garnish with additional green onions if desired.
Nutrition Facts
| Serving size | (1243.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5350.5 |
| Total Fat 512.9g | 0% |
| Saturated Fat 80.3g | 0% |
| Polyunsaturated Fat 289.9g | |
| Cholesterol 628.6mg | 0% |
| Sodium 3409.4mg | 0% |
| Total Carbohydrate 84.9g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 6.3g | |
| Protein 140.1g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 137.9mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1807.7mg | 0% |
Source of Calories