Numbing And Hot Chicken

Hunan 湖南 is a province of China, located in the middle reaches of the Yangtze River and south of Lake Dongting (hence the name Hunan, meaning "south of the lake"). Hunan is sometimes called 湘 for short, after the Xiang River which runs through the province. Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Yield:

Serves 4-6

Ingredients

1. 12 oz Boned Chicken Thighs or Breast Half, if you prefer, with skin
2. 1 Small Red Bell Pepper, thin-skinned if possible
3. 1 Fresh Red Chili, or 1 tsp Dried Chili Flakes
4. 3 Scallions, white parts only
5. 1 tsp Whole Sichuan Pepper
6. 1 tsp Sesame Oil
7. 1 1/4 Cups Peanut Oil for deep-frying
8. .
9. Marinade
10. =============
11. 1 Tbsp Shaoxing Wine
12. 1 Tbsp Light Soy Sauce
13. 1/4 tsp Dark Soy Sauce
14. 1 Tbsp Potato Flour mixed with 1 Tbsp cold water
15. .
16. Sauce
17. =============
18. 1 Tbsp Light Soy Sauce
19. 1 Tbsp Clear Rice Vinegar
20. 1/2 tsp Potato Flour
21. 3 Tbsp Stock or Water

Directions

1. Cut the chicken as evenly as possible into bite-size cubes. Place the chicken cubes in a bowl, add the marinade ingredients and mix well; set aside while you prepare the other ingredients.
2. Discard the stem and seeds of the pepper, and cut into small squares to complement the chicken. If using fresh chili, slice it thinly, discarding the stem and seeds. If scallions are slender, cut them into 1 1/4 to 1 1/2 inch pieces, otherwise slice them on a steep angle. Crush the Sichuan pepper using a mortar and pestle. Combine the sauce ingredients in a small bowl; set aside.
3. Heat the oil for deep-frying in the wok over a high flame to 350-400˚F. Add the chicken and stir briskly for about 30 seconds, until the pieces have separated and have become pale; remove from the oil with a slotted spoon. Allow the oil to return to 350-400˚F, then fry the chicken again until golden; remove and set aside. Drain off all but 3 Tbsp of the oil.
4. Return the wok to the heat and, working quickly over a high flame, tip in the red bell pepper, fresh or dried chilies, scallions, and Sichuan pepper and stir-fry briefly until they are wonderfully fragrant.
5. Stir in the chicken. Give the sauce a stir and tip it in to the wok. Stir briskly as the sauce thickens. Finally, off the heat, stir in the sesame oil and serve.

Notes