Garlic Chili Chicken

For father's day today I wanted something spicy and savory. That got me thinking. One of my favorite flavors is salt & pepper on shrimp and chicken. Usually I try to keep the heat down, since the kids and wife don't like it too spicy.

Ingredients

1-1.5 lbs boneless chicken thigh
1 tsp five spice
1 tsp salt
1Tb doubanjian
2 Tb corn starch
1 bulb of garlic sliced to 1mm thick chips
24-30 dried chili
3 Tb cooking oil
1 Tb sesame oil

Prep

Cut the chicken thighs into cubes and put them in a mixing bowl. Add the salt and five spice and mix thoroughly. Let this sit for at least 10 minutes.

On medium low heat in a dry wok fry the dried chili until you start to get black specs. Remove from the heat and set it aside

Heat 3 Tb oil in a wok and add the garlic chips. Cook it on medium heat until they turn brown. Remove garlic from the wok and set it aside. Turn the heat to high. When it starts to smoke, add doubanjian, chicken and stir fry for 3-4 minutes.

Add the chili and stir fry for another 3-4 minutes until the chicken is completely cooked. Add the garlic chips and toss for a minute. Transfer the chicken to a plat and sprinkle sesame seeds on top. Serve hot with some rice. If you want it more spicy, add more dried chili. For me, this is a nice medium heat.