Guizhou Chili Chicken

• servings: 1
• active time: 15mins
• total time: 40mins

Ingredients

250g Diced Chicken Breast

Spring Onions

5g Dried Facing Heaven Chilies

5g Dried Lantern Chilies

5g Dried Bullet Chilies

30g Ginger

8 Garlic Cloves

1tbsp Doubanjiang

2tsp Sweet Bean Paste

2tsp Hoisin

1tsp Dark Soy

1tsp Sugar

1/2tsp Sichuan Peppercorns

100ml Water

Directions

. clean and destem 15g of mild fragrant to medium hot dried chilies, discard seeds and simmer for 10mins, then turn heat off and let steep for another 5-10mins and drain

. pound chilies with 15g ginger and 3-5 garlic cloves to make Ciba Lajiao paste

. heat 200ml oil to medium-high, add chicken chunks and toss then let sit for 2-3mins before turning and letting sit for another 2-3mins, remove

. lower to medium-low and fry ciba lajiao for 3-5mins until fragrant and the oil is stained red

. add 1tbsp doubanjiang, 3 cloves of chopped garlic, 15g of chopped ginger, 2tsp sweet bean paste, 2tsp hoisin, 1tsp dark soy, 1tsp sugar, 1/2tsp ground Sichuan peppercorn and fry for 1min

. return chicken and mix, then add 100ml water or stock and simmer on medium-high until water has evaporated and sauce is bubbling

. garnish with spring onions and serve