Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Ingredients: 350g Tender rooster breast and chicken thigh meat (pound the meat with the back of a knife, score a crosshatch on the skinless side, cut into diagonal cubes, each approximately 3cm long); 200g Winter bamboo shoots (cut into comb-back shape, should be slightly smaller than the chicken pieces); 35g Pickled chili peppers (minced); 7g Minced ginger; 7g Minced garlic; 10g Sichuan white sugar; 2g Refined salt; 18g Baoning vinegar; 15g Chopped scallions; 10g Soy sauce; 15g Shaoxing wine; 1 piece Egg white; 15g Bean starch (10g for marinating, 5g for the sauce); 35g Chicken stock (or clear broth); 250g Rendered lard (for stir-frying)

A traditional Sichuan classic: chicken pieces, scored in a crosshatch pattern, stir-fried with winter bamboo shoots and pickled chilies for a balanced sweet-sour-numbing-spicy flavor with a tender, silky bite.

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Ingredients

Tender rooster breast and chicken thigh meat (pound the meat with the back of a knife, score a crosshatch on the skinless side, cut into diagonal cubes, each approximately 3cm long) 350g

Winter bamboo shoots (cut into comb-back shape, should be slightly smaller than the chicken pieces) 200g

Pickled chili peppers (minced) 35g

Minced ginger 7g

Minced garlic 7g

Sichuan white sugar 10g

Refined salt 2g

Baoning vinegar 18g

Chopped scallions 15g

Soy sauce 10g

Shaoxing wine 15g

Egg white 1 piece

Bean starch (10g for marinating, 5g for the sauce) 15g

Chicken stock (or clear broth) 35g

Rendered lard (for stir-frying) 250g

Instructions

Prep Ingredients

Pound the chicken breast and thigh meat with the back of a knife. Score a crosshatch on the skinless side, with cuts approximately 1/3 the thickness of the meat, to resemble a lychee shell. Then cut into diagonal cubes, each about 3cm long. Cut the winter bamboo shoots into comb-back shapes, slightly smaller than the chicken pieces. Mince the pickled chili peppers.

Marinate and Make Sauce

Add Shaoxing wine, egg white, salt, and 10g of bean starch to a bowl and mix well, then coat the chicken pieces evenly. Add soy sauce, Baoning vinegar, Sichuan white sugar, minced ginger, chopped scallions, minced garlic, clear broth, and 5g of bean starch to another bowl and mix to form the seasoning sauce.

Stir-fry

Place a wok over heat, add lard and heat to medium-high (approximately 60% heat), then add the chicken pieces and stir-fry rapidly to separate the pieces. Add the winter bamboo shoot pieces and pickled chili grains, stir-fry together, pour in the seasoning sauce, toss to coat evenly, then transfer to a serving plate and serve.