Schezwan Chicken

Ingredients

• ¾ lb boneless, skinless chicken breasts
• 3 whole dried red chilies, whole (preferably Kashmiri or Indian long chilies)
• 4 cloves garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or white vinegar)
• 2 tablespoons vegetable oil

Instructions

1. 1

   Pat the chicken breasts dry with paper towels, then place on a cutting board. Slice each breast lengthwise—parallel to the long edge—into 0.5-inch-thick strips, so each piece is roughly finger-width. This helps them cook faster and absorb the sauce.

2. 2

   Remove the stem and most of the seeds from each dried red chili by snapping the chili open and shaking out the seeds over the trash—keep a few seeds for heat. Tear the chilies into roughly 1-inch pieces.

3. 3

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a knife or garlic mincer.

4. 4

   Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the torn dried chilies and minced garlic to the hot oil, then stir constantly for 30 seconds until the kitchen smells strongly of roasted chili and garlic. Do not let the garlic brown or turn dark.

6. 6

   Pour the chicken strips into the skillet in a single layer. Let them sit undisturbed for 2 minutes until the bottom turns opaque and light golden, then stir everything together.

7. 7

   Stir the chicken pieces continuously, breaking them apart if they stick together, until they are cooked through and no longer pink inside when you cut the thickest piece, about 5–6 minutes total.

8. 8

   Pour in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, then stir for 30 seconds until the sauce coats the chicken and smells tangy and savory.

9. 9

   Remove the skillet from heat. Taste the chicken; if you want it spicier, add a pinch of crushed dried chili flakes and stir. Serve immediately in a bowl or over steamed rice.

Tools you’ll need

• 12-inch skillet with lid (lid optional)
• cutting board
• chef's knife
• paper towels
• wooden spoon or silicone spatula
• measuring spoons
• small bowl (optional, for mixing sauce)

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