Top | Savory
Grace Young's Vinegar-Glazed Chicken
(recipe, Anna Conley)
from Stir-Frying To The Sky's Edge
Serves 2 as a main dish with rice or 4 as part of a multicourse meal
- 1 lb. boneless, skinless chicken thigh, cut into ¼-inch-thick bite-sized slices
- 4 tsp. dark soy sauce
- 2 tsp. soy sauce
- 2 tsp. Shao Hsing rice wine or dry sherry
- 1 tsp. sugar
- 1 tsp. cornstarch
- ¼ tsp. roasted and ground Sichuan peppercorns
- ½ tsp. salt
- 2 tsp. sesame oil
- 2 Tbsp. peanut or vegetable oil
- 6 scallions, halved lengthwise and cut into 2-inch pieces
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- ¼ tsp. red pepper flakes
- 2 Tbsp. Chinkiang or balsamic vinegar
- In a medium bowl combine the chicken, 2 teaspoons of the dark soy sauce, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine. In a small bowl combine the sesame oil and the remaining 2 teaspoons dark soy sauce, 1 teaspoon soy sauce, and 1 teaspoon rice wine.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.
- Push the aromatics to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear.
- Then stir-fry 1 minute or until the chicken is lightly browned but not cooked through.
- Swirl the soy sauce mixture into the wok and stir-fry 1 minute, or until the chicken is well glazed with the soy sauce. Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.