Usuba
Chicken with Peanuts in Spicy Sauce
A classic Chinese dish featuring tender chicken, crispy peanuts, and spicy chili sauce. Sichuan pepper provides a distinctive numbing sensation, dried chili adds heat, while green onions and ginger contribute freshness. The dish is prepared over high heat in a wok, ensuring quick cooking and maintaining the texture of the ingredients.
- Total
- 30 min
- Standard serving
- 355.1 g
Ingredients
Total 15- Chicken fillet
175 g≈ 3/4 pcs - Soy sauce
7.5 ml≈ 1.5 tsp - Chinese rice wine
7.5 ml≈ 1.5 tsp - Cornstarch
2.25 g≈ 3/4 tsp - Peanut butter
20 ml≈ 1.5 tbsp - Sichuan pepper
4.5 g≈ 1.5 tsp - Green onion
75 g≈ 1 cup - Blanched unsalted peanuts
18.75 g≈ 2 tbsp - Garlic
1.5 g≈ 1/2 clove - Ginger
2.5 g≈ 1/2 slice - Black Rice Vinegar
3.75 ml≈ 3/4 tsp - Chili Paste
4.125 g≈ 3/4 tsp - Chili pepperсушеный
30 g≈ 3 pcs - Leek
0.5 pcs - Sugar
1 g≈ 1/4 tsp
Instructions
- 1
Step 1
Cut the chicken fillet into cubes with a side of approximately 1.5 cm.
- 2
Step 2
Mix the chicken with 2 tablespoons of soy sauce, 2 tablespoons of rice wine, and 1 tablespoon of cornstarch. Let it marinate for 30 minutes.
- 3
Step 3
Grind half of the Sichuan pepper in a mortar.
- 4
Step 4
Chop the green onions together with the white parts. Mix the green part with ground Sichuan pepper.
- 5
Step 5
In a separate bowl, mix the remaining soy sauce, rice wine and cornstarch, add black rice vinegar, chili paste and sugar. Stir until the cornstarch is completely dissolved.
- 6
Step 6
Pour the peanut oil into a saucepan and heat over high heat. Add the remaining whole Sichuan peppercorns and dried chili peppers, fry for 15 seconds until a strong aroma appears. Strain the oil through a sieve, separating the spices.
- 7
Step 7
Place the wok over high heat and pour in a quarter of the oil. Spread half of the marinated chicken and stir-fry without stirring for 1 minute, then stir actively for another 2 minutes. Transfer to a clean container. Wipe the wok with a paper towel, pour in another quarter of the oil and stir-fry the remaining chicken in the same way.
- 8
Step 8
Wipe the wok with a paper towel, pour in another quarter of oil. Cut the leek into thick rings and stir-fry for about 1 minute until it browns slightly but remains crispy.
- 9
Step 9
Add the fried dried chili peppers, peanuts, and return the fried chicken. Pour in the remaining oil. Push the wok contents to the side, add the minced garlic, white part of the green onion, and ginger. Stir-fry for 15 seconds, then mix with all the wok contents.
- 10
Step 10
Add the prepared sauce and stir until the chicken is evenly coated. Sprinkle the mixture of ground Sichuan pepper and green onions, serve immediately.
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