Chengdu Chicken
A Szechuan stir-fry, Chengdu chicken features tender chicken cubes coated in a spicy hot bean paste.
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Instructions
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Pat chicken breasts dry, trim fat, and cut into 1-inch cubes.
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Combine marinade ingredients with chicken, adding cornstarch last, then marinate for 20 minutes.
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While chicken marinates, prepare the sauce by combining rice wine (or sherry), soy sauce, vinegar, and sugar; separately, dissolve cornstarch in water and set aside.
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Wash and chop green onion, garlic, and ginger; wash and drain spinach.
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Heat wok with 1 tablespoon oil. Add spinach and salt, stir-fry until wilted, then remove and set aside.
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Clean wok, heat 4 tablespoons oil, then stir-fry chicken until 80% cooked. Remove chicken, leaving 2 tablespoons oil in the wok.
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Add garlic, ginger, and hot bean paste to the wok, stir-fry until fragrant (about 30 seconds), then return chicken and mix well.
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Push chicken to the sides, add sauce mixture to the center. Restir cornstarch slurry, then add to sauce and stir to thicken.
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Combine sauce with chicken, then stir in green onion and sesame oil. Sprinkle Szechuan pepper, and serve with spinach.