Chongqing Chicken
Description
Similar to Kung Pao Chicken, especially if you add peanuts. You can control the spiciness of this dish by the number of chile peppers you add--I like it spicy so I add more.
Ingredients
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1 tablespoon cooking sherry
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1 tablespoon soy sauce
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2 teaspoons cornstarch
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 pound boneless chicken thighs, cut into bite-sized pieces
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1/2 cup chicken stock
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1 tablespoon garlic chile paste
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1 tablespoon soy sauce
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1 tablespoon balsamic vinegar
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1 tablespoon white sugar
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1 teaspoon cornstarch
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1 teaspoon sesame seeds
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3 tablespoons oil, divided
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1/2 cup dried red chile peppers
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1 teaspoon freshly cracked pepper
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2 teaspoons grated fresh ginger
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2 cloves garlic, pressed
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1/2 teaspoon salt
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2 scallions, sliced, white and green parts separated
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1/2 cup dry roasted peanuts
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1 teaspoon sesame seeds, or to taste
Directions
1
Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2
Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3
Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4
Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.