- Vinegar-Glazed Chicken
Adapted from Stir-frying to the Sky’s Edge by Grace Young
Serves 4 as part of a multi-course meal
- 1 pound boneless, skinless chicken breast or thigh, cut into 1/4-inch slices
- 1 1/2 tablespoons soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon ground Sichuan pepper
- 1/2 teaspoon salt
- 2 teaspoons sesame oil
- 2 tablespoons peanut or vegetable oil
- 5 or 6 scallions, cut into 2-inch lengths (optional: extra sliced scallion greens for garnish)
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegar
- Marinate the chicken: In a medium bowl, combine the chicken with the 1/2 tablespoon of the soy sauce, 1 teaspoon of the rice wine, the sugar, cornstarch, Sichuan pepper, and salt. Allow the chicken to stand for 10 minutes.
- Stir so the chicken is well-coated in marinade. In a small bowl, stir together the sesame oil, the remaining 1 tablespoon of soy sauce, and the remaining 1 teaspoon of the rice wine. Set aside.
- Heat a wok or large skillet over high heat until a bead of water evaporates on contact. Add the peanut oil. Add the scallions, ginger, garlic, and crushed red pepper flakes and stir-fry until just aromatic, about 20 seconds. Push the aromatics to the side, then add the chicken to the middle. Stir-fry for 2 minutes until lightly brown on the outside but not yet cooked through. Add the soy sauce mixture and cook for 1 to 2 minutes, until the chicken is well-coated with sauce. Drizzle in the vinegar and stir-fry for another 1 minute so the chicken is cooked through. Transfer to a plate and serve.