Cut chicken thighs into 1-inch pieces. Marinate chicken with tapioca starch, sel gris, and ground Sichuan peppercorns for at least 30 minutes.
Prepare mango puree using high-quality Alphonso mangos.
In a separate bowl, whisk together all Sauce ingredients until smooth. Set aside.
Heat 1 tbsp avocado oil in a carbon steel wok over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
Pour Sauce into the wok and bring to a rapid simmer, stirring constantly until thickened and glossy, about 2-3 minutes.
Return chicken to the wok and toss to coat with sauce. Cook for another 30 seconds.
Garnish with toasted black sesame seeds, green onions, and micro cilantro. Serve immediately with jasmine rice.
Ingredients
4
1.5 lbs680 gOrganic free-range chicken thighs
1 tbsp15 mLTapioca starch
1 tsp5 mLSel gris (grey salt)
1/2 tsp2.5 mLSichuan peppercorns-finely ground
1 cup240 mLAlphonso mango puree (fresh or frozen)
1/4 cup60 mLAged rice vinegar
2 tbsp30 mLJapanese soy sauce (Kikkoman)
2 tbsp30 mLDemerara sugar
1-2 tbsp15-30 mLKorean gochujang (adjust to taste)
2 tsp10 mLGarlic-minced
1 tbsp15 mLGinger-grated
1.5 tbsp22.5 mLCornstarch
3 tbsp45 mLHomemade chicken stock
2 tbsp30 mLBlack sesame seeds-toasted
22Green onions-thinly sliced (white and green parts)
1 tbsp15 mLMicro cilantro
Equipment
Carbon steel wok
Mixing bowls
Whisk
Blender
Mortar and pestle (for Sichuan peppercorns)
Instructions
Cut chicken thighs into 1-inch pieces. Marinate chicken with tapioca starch, sel gris, and ground Sichuan peppercorns for at least 30 minutes.
Prepare mango puree using high-quality Alphonso mangos.
In a separate bowl, whisk together all Sauce ingredients until smooth. Set aside.
Heat 1 tbsp avocado oil in a carbon steel wok over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
Pour Sauce into the wok and bring to a rapid simmer, stirring constantly until thickened and glossy, about 2-3 minutes.
Return chicken to the wok and toss to coat with sauce. Cook for another 30 seconds.
Garnish with toasted black sesame seeds, green onions, and micro cilantro. Serve immediately with jasmine rice.
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