A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. I learned this when I was living in ChongQing.
Get ALL of your ingredients ready before anything goes into the wok. Everything must be near to hand as, like most Chinese recipes involving stir frying, this moves pretty rapidly.
You've been warned. Heed not and you'll be eating a giant mess of burnt sugar coated chicken.
1. Dice chicken into half inch cubes.
2. Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes.
3. Velvet the chicken with oil or water:
Heat 2 cups of oil until hot (450F) in the wok or alternatively bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 tablespoons of the oil in the wok (if you used water, you'll need 2 tablespoons of oil to finish the dish).
4. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain.
5. Peel the onion and cut into sqaure 1 1/2 inch pieces.
6. Heat wok until very hot (until it starts to smoke). Add the oil if you velveted your chicken in water. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for a minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning (that means vinegar, soy etc). Give it a good quick stir. I mean it, be quick! The sugar will burn. Serve with fragrant steamed rice.
If you velvet the chicken in oil it is important that you do NOT refrigerate the chicken as it will cause the meat to toughen thus completely defeating the purpose of velveting in the first place. If you are planning to velvet and set the chicken aside, do it with water. The chicken will be ok frozen or refrigerated.
Chinese food is not an exact science. If you enjoy spicy food, put more chillies in there! If you know you don't like sweet food; less sugar! Have fun and more importantly, enjoy your meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 94.1mg||29 %|
|Sodium 325.2mg||11 %|
|Potassium 652.9mg||17 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11.7g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
MarcccThis meal was incredible!!3y ago
bryankimjadeI must be missing something because my recipe does not show where to add the seasoning at all. Really want to try this it sounds great.4y ago
BuchanmiI made this last night - with 6 fresh chili peppers - and it was fantastic. A keeper for sure!4y ago
Drea8686The best tasting home made Chinese meal my boyfriend has ever had ;)4y ago
Susankcook10 peppers! Wow we could only do 5 and they were fresh, not dried. We were coughing from the hot chili oils in the air. Velveting... Amazing texture to the chicken. Added chopped green bell pepper too. Next time will4y ago
judges2007Great flavor. Can't wait to make again.5y ago
dakotarussellThis was my first introduction to velveting as well, and it's definitely a trick worth knowing. I tried both the oil and water methods, both very easy if you just follow the directions. It does make the chicken very tender. The red onions are another standout feature of this recipe. I would advise to make sure everything is ready in advance, it moves pretty quick once you start stir-frying.5y ago
ellie36Ok, I made this for lunch today. I absolutely loved it! Thank you for introducing me to the velveting technique. I velveted mine in water and refrigerated it overnight...I loved the quick preparation the following day. A delicious meal that I will definitely be making again. Thank you for posting.6y ago
TerrXL[I posted this recipe.]6y ago