Known for their modern interpretation of classic dishes using only the freshest ingredients, Ginkgo Sichuan Cuisine is a surefire crowd pleaser. The extensive menu of high-end items and take-out favorites is not to be missed. The sultry vibe and soft lighting provide a relaxing ambiance transporting diners right out of the strip mall and into a more exotic atmosphere. According to Ginkgo, the Chef Special Crispy Chili Chicken is a fan favorite, so we jumped at the chance to share the recipe. It’s outrageously popular and wickedly delicious … enjoy!
3 boneless chicken thighs
3 slices thinly sliced ginger
3 garlic cloves
1 tsp Sichuan peppercorn
1 cup dried red chili peppers
1 tbsp green onion
1.5-2 tbsp Sichuan red chili oil (depending on your spicy preference)
pinch of salt
1 tsp soy sauce
2 tbsp corn starch
pinch of white pepper
1 tsp chicken powder
Preparation: (30 min)
-Cut boneless chicken thighs into even bite-size pieces, about half an inch, season with salt, soy sauce, chicken powder, and white pepper, and let marinate for at least 15 minutes
-Soak Sichuan peppercorns and dried red chili peppers in water to soften. Cut softened red chili peppers, and green onions into half an inch length, chop and mince ginger and garlic.
-Add two tablespoons of corn starch on the marinated chicken, make sure it’s evenly coated.
-Heat oil in wok or large sauté pan and deep fry the chicken in medium heat. Once golden, remove from oil and let rest and cool.
-Reheat oil again and put the chicken back in to finish frying. Double frying is key to extra-crispy chicken.
-With a little oil in wok or pan, stir fry Sichuan peppercorn, dried chili pepper, ginger, garlic, and green onion briefly until fragrant. Put crispy chicken back in, add 1.5-2 tablespoons of Sichuan red chili, toss and turn quickly in high heat for a minute and serve hot.