Description
A flavorful chicken dish with a spicy chili oil sauce.
Ingredients
Scale
- 4 cups water (or enough to cover chicken)
- 1 (1-inch piece) fresh ginger (sliced)
- 5 scallions (thinly sliced, white and green parts separated, divided)
- 1 teaspoon table salt
- 2 boneless, skinless chicken breasts
- 3 tablespoons crushed roasted peanuts
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 teaspoon ground paprika
- 1 tablespoon toasted sesame seeds (plus more for garnish)
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
- ⅓ cup vegetable oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons water
- 1 teaspoon black vinegar
Instructions
- Bring the water, sliced ginger, half of the scallion whites, and 1 teaspoon salt to a boil in a medium pot.
- Add the chicken, let it boil for 1 minute, then reduce the heat to low, cover, and simmer for 20 minutes.
- While the chicken cooks, prepare the sauce. Combine the peanuts, gochugaru, paprika, sesame seeds, sugar, 1 teaspoon salt, and the rest of the scallion whites in a heat-proof bowl.
- Heat the vegetable oil in a small pan over medium heat until hot but not smoking. Add the grated ginger and Sichuan peppercorns and cook for 1-2 minutes, until fragrant.
- Strain out the solids, then pour the hot oil over the ingredients in the bowl.
- Stir in the 3 tablespoons water and the black vinegar until evenly mixed. Set aside.
- Prepare an ice bath by filling a bowl ⅔ with cool water, and adding enough ice to bring the water line to ¾. When the chicken reaches 165°F, transfer it to the ice bath to cool completely, about 15-20 minutes.
- Slice into bite-sized pieces and arrange on a serving plate.
- Spoon the chili oil sauce over the chicken and garnish with the reserved scallion greens and extra sesame seeds. Serve at room temperature or slightly chilled.
Notes
- For added flavor, marinate the chicken in some of the chili oil before cooking.
- Make sure not to overcook the chicken to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling, Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg