*hunan Chicken Recipe

Prepare chicken

Trim excess fat and cut chicken thighs into 1-inch bite-sized pieces. Pat dry with paper towels.

Combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1/2 tsp kosher salt in a bowl. Add chicken pieces and toss to coat. Marinate for 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

After marinating, sprinkle 3 tbs cornstarch and 1/2 tsp baking powder over the chicken. Toss until each piece is evenly coated. The coating should be dry-ish and slightly tacky; this helps produce a crisp exterior when fried.

Remove stems from dried chiles and shake out most seeds (leave some seeds for heat if desired). Set aside.

Prepare vegetables: slice bell peppers into 1/2-inch strips, thinly slice garlic, julienne ginger, separate scallion whites and greens. Keep components separate as they will be added at different times.

In a small bowl or measuring cup, whisk together 2 tbs soy sauce, 2 tsp Chinkiang or rice vinegar, 1 tsp sugar, 1 tsp doubanjiang, 1 tsp chili garlic sauce (if using), and 1/2 cup chicken stock or water until sugar dissolves and paste is dispersed.

In a separate small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; set aside.

Heat about 1 cup neutral oil in a wok or heavy skillet until it reaches 350°F (175°C) or is shimmering and a small bit of cornstarch tossed in bubbles immediately. If you don't have a thermometer, heat on medium-high until shimmering but not smoking.

Working in a single layer and not crowding the pan, add marinated and coated chicken pieces to the hot oil. Fry for 3–4 minutes, stirring occasionally, until golden brown and just cooked through. Remove with a slotted spoon to a paper-towel-lined tray. You can do this in two batches if necessary. Drain excess oil.

Wipe out most of the oil from the wok, leaving about 1 tbs of oil and any fond. Return to medium-high heat.

Add the dried chiles to the hot wok and stir-fry for 20–30 seconds until fragrant (be careful not to burn them). Add sliced garlic, ginger, and the white parts of the scallions. Stir-fry 30–45 seconds until aromatic.

Add the bell pepper strips and stir-fry 1–2 minutes until they begin to soften but remain crisp-tender.

Pour the prepared sauce into the wok and bring to a quick simmer. Give the cornstarch slurry a quick whisk (it may have settled) and add it to the sauce while stirring. The sauce should thicken in 30–60 seconds to a glossy coating.

Return the fried chicken pieces to the wok and toss thoroughly to coat with sauce and vegetables. Stir for 1–2 minutes to heat through and let flavors meld.

Finish by adding 1/2 tsp toasted sesame oil and 1/4 tsp white pepper; toss. Add the green parts of the scallions and toss once more.

Taste and adjust: add a pinch of salt or a splash more soy if needed. Serve immediately over steamed rice.