Stir-Fried Chicken and Pickled Chilies

Paojiao Ji Ding (泡椒鸡丁)

The sour spicy flavor of Sichuan Pickled Chilies envelops stir-fried bits of Chicken and delicious Edamame – all of it served in a searing hot clay pot alongside bowls of white rice.

This is a modern restaurant take on a classic home style Sichuan dish, using boneless Chicken Bits (鸡丁) instead of bone-in Chicken Bites (鸡块). Stir-Fried Chicken and Pickled Chilies is my ‘go to’ order at a chain-restaurant in China, where the delicious Chicken is served in a heated clay pot and brought to the table. Along with this is a clay pot of rice set in a bamboo basket and a small cup of Aromatic Soy Sauce that can be drizzled over the rice.

One of the more unique aspects of this dish is the Edamame that are stir-fried and served among the bits of Chicken. Edamame beans aren’t just a great snack; they combine perfectly in this dish adding a soft nutty flavor and contrasting texture. Since the flavor and texture of fresh and frozen Edamame are nearly indistinguishable, a bag of frozen precooked Edamame beans is more than acceptable. Cooking fresh Edamame isn’t difficult either, but it will take just a bit more time.

The following is technically a stir-fry dish, even though the Chicken is first deep-fried. This is a common method of preparing meats, especially Chicken, for stir-frying. The initial flash-frying step quickly evaporates water from the surface of the Chicken, giving it a great texture and reducing the risk of improper stir-frying. Many dishes such as this one and even Kung Pao Chicken can be made by simply stir-frying the Chicken directly in a wok with an ample amount of oil. However, doing so increases the likelihood of errors such as overcooking the Chicken or the liquid from the Chicken combining with the oil. Flash frying ensures a perfect stir-fry every time even without a high-powered wok burner.

Prep Time: 15 min

Cook Time: 5 min

Total Time: 20 min

Serving: 2 people

Ingredients

2 1/2 boneless, skinless Chicken Thighs (OR 2 whole Chicken Legs de-boned; skin optional)

Marinade
1 Tbsp. Shaoxing Rice Wine
2 tsp. Light Soy Sauce
1/2 tsp. Salt
1/4 tsp Ground White Pepper
1 – 2 Tbsp. Corn Starch
2 Tbsp. Peanut Oil

1/2 cup of cooked Edamame Beans (毛豆; Frozen Recommended)

Aromatics and Chilies
10 Pickled Red Chilies
2 cloves of Garlic
1 1-inch-cube of Pickled Ginger (Optional; Young Ginger 仔姜 can also be used in this recipe and added with the Edamame)
1 1-inch-cube of Ginger

Garnishes
1 green stalk of Small Scallion (小葱)
1 sprig of Cilantro

Sauces and Seasonings
1 tsp. Light Soy Sauce
1/2 tsp. Dark Soy Sauce
1/2 tsp. MSG
1/2 tsp. White Sugar
1/4 tsp. Ground White Pepper

Peanut Oil (Enough for Deep Frying)

1 Tbsp. Aromatic Soy Sauce (Per Person; Optional; for Adding Directly to the Rice)

Directions

1.) Wash the Chicken Legs, debone them if necessary, and place them on a cutting board. Slice the Chicken into 1-inch strips and then cut the strips into 1-inch cubes. Place these cubes in a bowl.

2.) To the bowl of Chicken, add the first four Marinade ingredients (Rice Wine, Soy Sauce, Salt, and White Pepper). Mix these thoroughly into the Chicken by hand and then add the Corn Starch, mixing again by hand until all the pieces are coated. Finally, add the Peanut Oil, which will help to prevent the pieces from sticking during frying. Allow the Chicken to marinate while preparing the other ingredients.

3.) Place the Edamame in a bowl, and so long as they’re not frozen, they will be ready to add to the stir-fry.

(Most frozen Edamame, both beans and pods, are already pre-cooked, which will greatly save time. If you’re starting with fresh Edamame pods, it’s quite easy to prepare them. First wash them thoroughly with water, then rub them with coarse salt, and allow them to rest for about 30 minutes. Bring a pot filled with about 1 liter of water to a boil and add 2 Tbsp. of Salt. Add the Edamame and boil them for about 3.5 minutes. Remove them from the water, allow them to cool, and then shell them).

4.) Cut the Pickled Chilies into 1/2-inch or 1-inch pieces and slice the Pickled Ginger. Peel and mince the Garlic and Ginger. Place all of these together in a bowl for Aromatics and Chilies.

5.) Finely slice the Scallion, roughly chop the Cilantro, and place these together in a bowl for Garnishes.

6.) Fill a seasoned wok at least 1/3 full, but no more than 1/2 full, with Peanut Oil and heat on high. Once super-hot and nearly smoking, add the Chicken cubes and deep fry just until the pieces are completely white. Remove the pieces with a slotted spoon and set them aside in a large bowl.

7.) Drain the Oil in the wok and quickly clean out the wok if necessary. Heat the wok on medium-high and add 1/4 cup of Peanut Oil.

8.) When the Oil is hot, pull the wok away from heat and add the Aromatics and Chilies. Stir-fry them just a few seconds until fragrant and add the Chicken cubes. Return the wok to heat and stir-fry the Chicken for about 30 seconds until fully combined.

9.) Pull the wok away from heat once more and add the Sauces and Seasonings (Light Soy Sauce, Dark Soy Sauce, MSG, Sugar, and White Pepper) along with the Edamame. Return the wok to heat and stir-fry just a few seconds until everything is mixed thoroughly.

10.) Optionally: transfer the Stir-Fried Chicken and Pickled Chilies to individual heated clay pots.

11.) Garnish the Stir-Fried Chicken and Pickled Chilies with a little Scallion and Cilantro. Serve the Stir-Fried Chicken and Pickled Chilies alongside rice, preferably in a clay pot, and with a tiny bowl of Aromatic Soy Sauce.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy