Cut chicken thighs into 1-inch pieces and marinate for 30 minutes in grapeseed oil, fleur de sel, and ground Sichuan peppercorns.
Heat a carbon steel wok over high heat until smoking. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
Remove chicken from wok and set aside.
Prepare the Sauce. In a blender, combine mango puree, black rice vinegar, soy sauce, honey, gochujang, ginger, and garlic. Blend until completely smooth.
Return the wok to high heat. Add the mango sauce and bring to a simmer. Whisk in tapioca starch and chicken stock, and cook for 1-2 minutes, until the sauce is glossy and thickened.
Return the chicken to the wok and toss to coat evenly with the sauce.
Garnish with Thai basil, black sesame seeds, and bird's eye chili (if using) before serving immediately.
Ingredients
4
1.5 lbs680 gOrganic free-range chicken thighs
1 tbsp15 mLGrapeseed oil
1 tsp5 mLFleur de sel
1/2 tsp2.5 mLSichuan peppercorns-finely ground
1 cup240 mLAlphonso mango-pureed
1/4 cup60 mLBlack rice vinegar
2 tbsp30 mLJapanese soy sauce
1 tbsp15 mLRaw honey
1 tbsp15 mLGochujang
1 tbsp15 mLGinger-microplaned
2 cloves2 gGarlic-microplaned
1 tsp5 mLTapioca starch
2 tbsp30 mLChicken stock
3 tbsp45 mLThai basil-chiffonade
1 tbsp15 mLBlack sesame seeds
11Bird's eye chili-thinly sliced (optional)
Equipment
Carbon steel wok
Mixing bowls
High-speed blender
Microplane
Whisk
Instructions
Cut chicken thighs into 1-inch pieces and marinate for 30 minutes in grapeseed oil, fleur de sel, and ground Sichuan peppercorns.
Heat a carbon steel wok over high heat until smoking. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
Remove chicken from wok and set aside.
Prepare the Sauce. In a blender, combine mango puree, black rice vinegar, soy sauce, honey, gochujang, ginger, and garlic. Blend until completely smooth.
Return the wok to high heat. Add the mango sauce and bring to a simmer. Whisk in tapioca starch and chicken stock, and cook for 1-2 minutes, until the sauce is glossy and thickened.
Return the chicken to the wok and toss to coat evenly with the sauce.
Garnish with Thai basil, black sesame seeds, and bird's eye chili (if using) before serving immediately.
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