I’ve been working on this recipe for ages, trying to get the correct balance of flavours and I think this is it – finally nailed it. Every brand of these ingredients will be slightly different. Taste the marinade BEFORE adding raw chicken and make sure it tastes great – adjust as needed. Follow that plan with the sauce also, make sure each component of this dish tastes great before putting it all together.
CHICKEN & MARINADE
2 #’s boneless skinless chicken thighs – cut into bite size pieces
6 tbsp sesame oil
2 1/2 tbsp raw sugar
2 tbsp soy sauce
1 tsp freshly ground black pepper
1 heaped tbsp Sambal Oelek (chile paste)
1 tbsp each minced garlic and ginger
1 tbsp corn starch
Combine marinade ingredients in bowl, stir in chicken and allow to sit in fridge for an hour.
2 tbsp yellow miso
2 tbsp light soy sauce
1 tbsp Sambal Oelek (chile paste)
1 tbsp tomato paste
1 tbsp rice vinegar
1 tsp light brown sugar
Stir well, and set aside
2 small hot chile peppers
1 clove garlic, peeled and lightly crushed – but left whole
1/2 medium white onion, cut into 1/2″ dice
1/2 cup roasted peanuts
1 tbsp Shaoshing rice wine (or sherry wine for cooking)
1/2 each red and yellow sweet pepper, cut into 1/2″ dice
4 scallions, chopped into 1″ pieces
Toasted sesame seeds
thinly sliced green onions
thinly sliced hot red peppers
Heat wok over high heat until it starts to smoke, add enough peanut oil to lightly coat bottom – quickly toss in onions, garlic and chile peppers. Stir for 1 minute and add chicken. Toss and stir fry until chicken is slightly opaque, add peanuts and 1 tbsp rice wine. Add reserved sauce, peppers and cook until peppers are cooked through. Stir in large pieces of green onion.
Garnish with the sesame seeds, green onions and red peppers.
Serve with sesame jasmine rice, which is super simple! Just toss finely sliced chives into cooked rice along with toasted sesame seeds and a little sesame oil.