SICHUAN CHICKEN WITH CHILES
This recipe unites those who would become ecstatic when they see a dish of chicken skin on a restaurant menu and those who would flee into the street. The keys to dishes that feature handfuls of dried chiles are one, don't eat the chiles. And two, don't let any of them break open while cooking; each broken one will intensify the heat exponentially. But they're sturdy devils, so this is not that difficult. The browned chiles lend the dish a nearly fiery smokiness, rather than just plain fire. Browning the skin renders its fat, which in turn is used to cook the other ingredients. It's best to stir-fry the ingredients in batches, to brown them nicely, then combine them and build the simple sauce.
Provided by Mark Bittman
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately.
- Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon.
- Add chiles and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chiles. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken.
- Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chiles should not be eaten.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 41 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 988 milligrams, Sugar 3 grams, TransFat 0 grams
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Lindsay Kelly
[email protected]Delicious!
Ethan Varney
[email protected]This was my first time making Sichuan chicken and it turned out great! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Devil malik
[email protected]I love this recipe! It's so easy to make and the chicken always comes out perfectly tender and juicy. The sauce is also delicious and flavorful. I highly recommend this recipe to anyone who loves Sichuan chicken.
Joy Blessing
[email protected]5/5 stars!
Andrew omonigho Louis
[email protected]This dish is a great way to add some heat to your next meal. The chicken is cooked perfectly and the sauce is flavorful and spicy. I would definitely recommend this recipe to anyone looking for a delicious and spicy Sichuan chicken dish.
Rynardt Raubnheimer
[email protected]Great recipe! Easy to follow and the chicken came out delicious.
Eva Agbanu
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the sauce was flavorful and spicy. I served it over rice and it was the perfect meal. I will definitely be making this again.
mian naqeeb dawar
[email protected]I made this dish last night and it was a hit with my family. The chicken was cooked perfectly and the sauce was flavorful and spicy. The vegetables were also cooked perfectly and added a nice crunch to the dish. I would definitely recommend this reci
Lindsay Machai
[email protected]The sauce is amazing!
Naveed Khar
[email protected]This Sichuan chicken is the perfect dish for a weeknight meal - it's quick, easy, and absolutely delicious. The chicken is tender and juicy, the sauce is flavorful and spicy, and the vegetables add a nice crunch. I will definitely be making this agai