Spicy Chicken with Peanuts

Name: Spicy Chicken with Peanuts
Cuisine: China
Ingredients: 1 whole chicken breast, cubed and velveted; 1 teaspoon cornstarch mixed with 1 tablespoon cold chicken broth; 1 teaspoon cornstarch mixed with 1 tablespoon cold chicken broth; 1 teaspoon sesame oil; 1 tablespoon chinkiang vinegar, or 2 teaspoons red wine vinegar or cider vinegar; 1 tablespoon chinkiang vinegar, or 2 teaspoons red wine vinegar or cider vinegar; 1 tablespoon chinkiang vinegar, or 2 teaspoons red wine vinegar or cider vinegar; 1½ tablespoons Shaoxing wine or dry sherry; 1½ tablespoons Shaoxing wine or dry sherry; 1 teaspoon sugar; 2 tablespoons dark soy sauce; 1 tablespoon chili paste with garlic; 4 scallions, thinly sliced; 3 cloves garlic, thinly sliced; 3 tablespoons peanut oil; 4 whole dried chili peppers; ¼ cup raw unsalted peanuts

Preparation info

Serves
2
as a Main Course.

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

With the chicken cubed and velveted well in advance, this dish goes together quickly. Typical of the Sichuan region, where it originated, the flavors are robust with garlic and scallions and hot with chili peppers. The contrast in tastes and textures is unbeatable. For variations, try cubed pork (not velveted), beef, or shrimp.

Ingredients

¼ cup raw unsalted peanuts
3 tablespoons peanut oil
4 wh

Asia
China
Main course

Method

Velveting, stir-frying

stir-fry the peanuts over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside.