Ecomely

Language

Imperial chicken: photo of the dish
Illustrative photo: N509FZ — CC BY-SA 4.0, Wikimedia Commons
Meat

Imperial chicken

Bite-sized pieces of chicken, marinated then stir-fried with peanuts and dried chilies, coated in a sweet-and-sour sauce spiced with Sichuan pepper. A classic of Sichuan cuisine, balanced between heat and sweetness.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

428 kcal per serving

Protein
24.6 g
Carbohydrates
10 g
of which sugars
5.8 g
Fat
31.3 g
of which saturated fat
5.7 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the chicken into cubes and mix with the marinade (Shaoxing wine, cornstarch, soy sauce) for 15 minutes.
  2. Dry-roast the peanuts in a pan until golden, then set aside.
  3. Heat the oil in a wok over high heat and sear the chicken for 4 to 5 minutes until golden. Set aside.
  4. In the same oil, stir-fry the chilies, Sichuan pepper, garlic and ginger for 30 seconds, without burning them.
  5. Return the chicken, add the soy sauce, vinegar and sugar, then reduce for 2 minutes, stirring.
  6. Add the peanuts, toss and serve right away with white rice.

Variations and tips

Less spicy version. Reduce the dried chilies to two and remove the seeds before stir-frying them.

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Original Ecomely recipe.