This Sichuan chicken stir fry gets a kick of spice from dried red chiles and crunch from roasted peanuts. Serve it over rice and you've got a complete meal in one bowl.
Course Air Fryer Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Additional Time 15 minutesminutes
Total Time 40 minutesminutes
Calories 412kcal
Author Robin Donovan
Ingredients
For the chicken
1tablespoondark soy sauce
1egg white
1tablespoonrice vinegar
3tablespooncornstarch
1teaspoonsalt
2chicken bonelessskinless chicken thighs or breasts, cut into bite size pieces
For the sauce
3tablespoonsdark soy sauce
2tablespoonsbalsamic vinegar
1teaspoonfreshly ground black pepper
¼teaspoonground Szechuan peppercornsoptional, see note
2tablespoonShiaoxing winesee note
½cupwater
For the stir fry
2tablespoonsoil
1tablespoonchopped garlic
1teaspoonchopped ginger
4 to 5dry red chilies cut into ½ inch pieces
1green bell pepper cut into cubes
1red bell pepper cut into cubes
Green onions cut into ½ inch pieces
½teaspoonsalt
1teaspoonground black pepper
1tablespooncornstarch mixed with 2 tablespoons water
½cuproasted unsalted peanuts
Instructions
In a large bowl make the marinade by combining the soy sauce, egg white, rice vinegar, cornstarch, and salt. Add the chicken and toss to coat. Marinate for 15 to 30 minutes (or longer as time permits).
In a small bowl, make the cooking sauce. Combine the soy sauce, balsamic vinegar, black pepper, Szechuan peppercorns, Shiaoxing wine, and water and stir to mix.
Preheat the air fryer for 5 minutes at 350ºF. Brush the basket with a little oil.
Remove the chicken from the marinade (discard the marinade) and arrange the chicken in a single layer in the basket (you’ll probably need to cook the chicken in 2 batches). Brush a little oil on top.
Cook the chicken for 3 minutes on one side then turn the pieces over and cook for 3 minutes more on the second side, or until the chicken is golden brown. Transfer the cooked chicken to a bowl and repeat with the remaining chicken pieces.
While the chicken is cooking in the air fryer, heat the oil in a large skillet. Add the ginger, garlic, and chilies to the skillet and cook, stirring, for about 30 seconds, until it becomes fragrant.
Add the red and green bell peppers to the skillet. Cook, stirring, for about 3 minutes.
Give the sauce mixture a stir and then pour it into the skillet. Bring to a boil.
In a small bowl mix together the cornstarch and water to make a slurry. Add the slurry to the skillet and stir to mix.
Stir in the green onions, pepper, Szechuan peppercorns, if using, and the air-fried chicken pieces. Stir until the sauce thickens and the chicken is evenly coated.
Stir most of the peanuts, reserving some for garnish. Cook for a minute or two more.
Serve hot over rice and garnished with the reserved peanuts.