Chicken in Spicy Sauce
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 2 (as part of shared meal)
Ingredients:
1 chicken breast, thinly sliced
2 tbsp corn flour
1 egg, beaten
vegetable oil
(Sauce)
1 tbsp Sichuan chilli sauce (see recipe below)
2 tsp white wine vinegar
1 tsp shallot oil
1 tsp soy sauce
1 fresh red chile, finely sliced
1 spring onion, finely sliced
1/2 tsp sweet bean sauce (tian mian jiang)
2 tsp water
salt & sugar, to taste
(Sichuan Chilli Sauce)
2 tbsp crushed Sichuan peppercorn
4 tbsp chilli flakes
2 tsp sweet bean sauce (tian mian jiang)
2 tsp tomato puree
200 ml vegetable oil
1 tsp white wine vinegar
6 tbsp chicken stock
Method:
(Sichuan Chilli Sauce)
1. In a heated wok, add 1 tbsp vegetable oil and chilli flakes. Stir the chilli flakes continuously and fry until the wok starts to smoke. While the chilli flakes continue to absorb the oil, add more oil 1 tbsp at a time until it forms a paste-like texture. This should take about 5 minutes.
2. Once the chilli flakes start to darken, take the wok off the heat. Add the Sichuan peppercorns and 3 tbsp of stock. Stir through and return the wok on medium heat.
3. Add all remaining ingredients (except white wine vinegar) with salt and sugar to taste. Stir through, adding more stock and oil if necessary to form a think but runny sauce.
4. Finally add the white wine vinegar and stir through just before taking off the heat. Set aside to cool before storing them in an airtight container.
(Chicken in Spicy Sauce)
1. Heat 2 tbsp vegetable oil in a wok until nearly smoking. Coat the chicken slices with cornflour, followed by egg.
2. Deep fry the chicken slices for minute or so, or until golden. Drain and set aside. Discard the oil.
3. Mix all the sauce ingredients in a clean bowl and adjust seasoning. If you prefer to be more spicy, add more Sichuan Chilli Sauce. Pour the sauce into the wok and heat through.
4. Return fried chicken to the wok and coat them with the sauce. Season with salt and sugar to taste. Dish up and serve with warm steamed rice.
Enjoy!
From burpappetit.com