szechuan chicken

Ingredients

• 1.5 lbs Chicken Thighs, boneless and skinless, cut into 1-inch cubes
• 2 tbsp Cornstarch
• 1 tbsp Vegetable Oil
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1-2 tbsp Sichuan Chili Paste (adjust to taste)
• 1 tbsp Doubanjiang (Sichuan Fermented Broad Bean Paste)
• 1/2 cup Chicken Broth
• 1 tbsp Soy Sauce
• 1 tsp Sugar
• 1/2 tsp White Pepper
• 2 Green Onions, chopped (for garnish)
• Sesame Seeds (for garnish)

Instructions

1. In a bowl, toss the chicken cubes with cornstarch until evenly coated.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add the chicken and stir-fry until browned on all sides.
4. Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
5. Add the Sichuan chili paste and doubanjiang. Stir-fry for 1-2 minutes, ensuring the paste doesn’t burn.
6. Pour in the chicken broth, soy sauce, sugar, and white pepper. Bring to a simmer.
7. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
8. Garnish with chopped green onions and sesame seeds before serving.

Notes

• For a more intense flavor, marinate the chicken in a mixture of soy sauce, Sichuan chili oil, and ginger for 30 minutes before cooking.
• Sichuan chili paste can be very spicy. Start with 1 tablespoon and add more to your desired spice level.
• A wok is ideal for stir-frying, but a large skillet will also work.
• Serve over rice or noodles.