Sichuan Inferno Chicken (Serves 2-3 daring souls)

The Symphony of Spice:

• Chicken Marinade:
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp dark soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp cornstarch
  • 1 tsp freshly ground white pepper
  • 1 tsp Sichuan peppercorns, lightly toasted and crushed
  • 1/2 tsp ground ginger
• Aromatic Base:
  • 4 tbsp Sichuan chili oil (the real deal, with visible chili flakes)
  • 2 tbsp doubanjiang (fermented broad bean paste)
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, finely minced
  • 2 star anise
  • 1 cinnamon stick
  • 1 dried chili pepper (like a bird’s eye), finely chopped (add more for extra fire)
• Vegetables & Finish:
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 scallions, cut into 1-inch pieces
  • 1/4 cup roasted peanuts, roughly chopped
  • 1 tbsp sesame oil
  • 1 tbsp Chinkiang vinegar (black vinegar)
  • 1 tsp sugar
  • Salt to taste

The Fiery Dance:

1. Marinate the Chicken: In a bowl, combine all the chicken marinade ingredients. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Prepare the Aromatics: In a wok or large skillet, heat the Sichuan chili oil over medium-high heat. Add the doubanjiang, garlic, ginger, star anise, cinnamon stick, and dried chili pepper. Stir-fry for about 1 minute, until fragrant and the oil is infused with the spices. Be careful not to burn the garlic.
3. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until it’s cooked through and slightly browned. This should take about 5-7 minutes.
4. Add the Vegetables: Add the sliced bell peppers to the wok and stir-fry for 2-3 minutes, until they are slightly softened but still crisp.
5. The Grand Finale: Add the scallions, roasted peanuts, sesame oil, Chinkiang vinegar, and sugar to the wok. Stir-fry for another minute to combine all the flavors. Taste and adjust the seasoning with salt if needed.
6. Serve Immediately: Serve the Sichuan Inferno Chicken hot, with steamed rice to soak up the delicious, fiery sauce.

A Word of Warning (and Delight): This dish is intensely spicy. The combination of Sichuan peppercorns (which create a numbing sensation), chili oil, doubanjiang, and dried chilies delivers a multi-layered heat experience. If you’re not a seasoned chili lover, you might want to start with fewer dried chilies and adjust the spice level to your preference. But for those who dare to embrace the fire, this Sichuan Inferno Chicken promises a culinary adventure you won’t soon forget!