Ingredients
- Chicken thigh
- Roasted peanuts
- Dried red chilies
- Sichuan pepper
- A sweet-sour-savory sauce with soy, vinegar, and a little sugar
How it is cooked
- Chicken is velvetted or at least marinated so it stays tender in a hot wok.
- Chilies and pepper are fried until fragrant, not burnt to bitterness.
- The chicken and sauce come together quickly. Peanuts go in at the end so they stay crunchy.
- Scallion is the last green note.
Taste
Hot, slightly sweet, sour at the edge, and numbing if the pepper was not skipped. The peanuts should taste toasted. This is not a syrupy orange dish.
Possible allergens
- Peanuts, in the classic version or as a garnish.
- Soy sauce, which in China is often brewed with wheat.
- Wheat in the noodles or wrappers, and often in soy sauce.
- Chicken.
- Dried chili and Sichuan pepper.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.