Directions
- 1Dry roast an ounce of red dried Chinese chilies in an unoiled pan until fragrant.
- 2Add some boiling water to the pan and let the peppers steep for 30 minutes.
- 3Toast some Szechuan peppercorns.
- 4Grind the peppercorns until finely ground.
- 5Puree the peppers with a hand blender.
- 6Add fresh ginger to the pureed peppers.
- 7Blend the peppers and ginger until combined.
- 8Add the chili paste to some sweated garlic in a pan.
- 9Sauté for about 2 minutes.
- 10Add sesame seed oil.
- 11Add rice wine vinegar.
- 12Add soy sauce.
- 13Add freshly ground Szechuan peppercorns.
- 14Add brown sugar.
- 15Sauté for about 5 minutes or until everything is softened and syrupy.
- 16Mix two parts sweet and sour sauce to one part tangy barbecue sauce.
Ingredients
- 1 oz dried chinese chilies
- 1 tbsp szechuan peppercorns
- 1 piece fresh ginger
- 1 tbsp sesame seed oil
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic
- 2 tbsp balsamic vinegar
- 2 tbsp plum sake
- 2 tbsp cock sauce or sriracha
- 2 parts sweet and sour sauce
- 1 part tangy barbecue sauce
- 10 pieces chicken nuggets
Equipment
pantongsspice grinderhand blenderwooden spoon
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