Szechuan habanero chicken

26 Jun

Shacky’s Szechuan Habanero Chicken Thighs
June 9th, 2010

chicken thighs (enough to fill a large fry pan)
basmati rice
salt and fresh ground pepper to taste
1 Tbsp olive oil
3 cloves minced garlic
1 1/2 Tbsp fresh minced ginger
1 very small dried habanero pepper (size of a nickel- use more if adventurous)
3 Tbsp mirin sauce
1 1/2 Tbsp Kikkoman soy
1 Tbsp oyster sauce
2-3 Tbsp red wine
1-2 Tbsp white wine vinegar
1 tsp dried oregano
4-5 Szechuan peppercorns crushed
1/2 tsp red chili flakes
1/4 to 1/2 cup of honey (taste it first before reaching, or exceeding 1/2 cup)
1-2 Tbsp cornstarch slurry
chopped green onions for garnish

First, heat the oil in the pan over medium heat and add trimmed thighs when hot.
Give the thighs some light salt ad pepper while cooking (make sure as to not get the pan to hot, as we are leaning towards steaming the dish).
Next, flip the chicken to the other side (when lightly browned) and add the vinegar, soy sauce, mirin, oyster sauce, and red wine. Once this has mixed, you can add the crushed habanero, Sichuan peppercorns, and chili flakes to the surrounding liquid.
Now sprinkle the oregano directly over the thighs; follow by pouring the honey directly over the chicken too. Cover and gently simmer 10 minutes until cooked thoroughly. Before serving, increase the heat and slowly add the cornstarch slurry to thicken the sauce- add more water directly to pan if needed to bring up the sauce volume.
Serve thighs and sauce over Basmati Rice. Garnish with chopped green onions.
Enjoy!

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