Sichuan Garlic Chile Chicken Recipe
Yú Xiāng Jī Sī
Sichuan Stir-Fried Chicken with Garlic Chile Sauce
Submitted By: Taz

Ingredients:

¼ Cup Dried Black Fungus [AKA: Wood Ear Mushroom] (Mù'ěr)
1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
¼ tsp Ground White Pepper (Bái Hújiāo)
2 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
2 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil

Sauce:
2 Tbs Shao Xing Rice Wine (Liàojiǔ)
2 Tbs Black Rice Vinegar (Zhenjiang)
1 Tbs Light Soy Sauce (Jiàngyóu)
1 ½ tsp Dark Soy Sauce (Lǎo Chōu)
1 Tbs Chinese Brown Sugar (Piàn Táng) - Granulated Sugar (Táng)
1 Tbs Cornstarch (Yùmǐ Diànfěn) - can substitute Potato Starch (Mǎlíngshǔ Diànfěn) if desired
1 Tbs Oil - can use peanut canola, vegetable, safflower, sunflower, or avocado oil
1 tsp Red Sichuan Peppercorns (Huājiāo)
12-16 Whole Dried Sichuan Red Chiles (Zǐ Dàn Tóu)
2-3 Tbs Sichuan Pickled Er Jing Tiao Chiles (Pào Jiāo) - OPTIONAL
6 cloves Fresh Garlic (Dàsuàn) - minced fine
¼ inch piece Fresh Ginger (Jiāng) - minced fine
2 tsp Pixian Chile Bean Paste (Douban Jiang)

Garnish:
1 Green Onion (Cōng Bào) - finely chopped

Preparation:
  1. Rinse the wood ear mushrooms with water to remove any dirt – Place in a bowl and cover at least 1 inch deep with room temperature water - Allow to soak for 2 hours until they reconstitute to their full size
  2. Place the chicken in the freezer 15 minutes to firm up
  3. When the chicken is firm, slice into ¼ inch thick strips then cut in half lengthwise to make long ‘straws’- Pat the pieces dry removing as much moisture as possible - Season with the white pepper and then sift the cornstarch over the top to give both sides a thin coating and set aside until needed
  4. In a small bowl, whisk together the rice wine, black vinegar, soy sauce, sugar, and 1 Tbs cornstarch along with 3 Tbs of water until thoroughly combined - Set aside until needed
  5. Heat the 2 Tbs of oil in a wok or large skillet over high heat until just smoking - Once the oil is hot, gently place the chicken into the oil making sure not to overlap (fry in batches if necessary) - Reduce heat to medium and allow the chicken to fry until golden (apx 2 minutes) - Flip and fry the other side until golden (apx 2 minutes more) - Using a slotted spoon or spider, transfer to a clean plate and set aside until needed (DO NOT CLEAN OUT THE WOK/SKILLET)
  6. Add the Tbs of oil to the same wok/skillet and allow to heat until just smoking - Once the oil is hot, add the Sichuan peppercorns and the dried red chiles and stir fry for 15 seconds - Add the soaked and drained wood ear mushrooms and Sichuan pickled peppers (if using) and stir fry for another 30-45 seconds
  7. Add the garlic, ginger, and chile bean paste and continue to stir fry until very fragrant (apx 45 seconds to a minute)
  8. Give the liquid mixture (from step 3) a good stir and add it to the wok/skillet and thoroughly combine
  9. Once the liquid begins to boil, return the chicken and any juices, and stir fry until the chicken is well coated and the sauce has thickened to your liking
  10. Transfer to a serving dish and garnish with the green onion - Serve hot with steamed rice or as part of a larger Sichuan/Chinese meal
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