Sichuan chicken

Name: Sichuan chicken
Total time: 40 min
Yield: 2 portioner
Cuisine: Kinesiskt
Ingredients: 500 g boneless chicken thighs cut into bite-sized pieces; 25 g dried Sichuan chillies deseeded and cut into 3 pieces; neutral-tasting oil such as vegetable; 1 tbsp dried red Sichuan peppercorns; 1 tbsp dried green Sichuan peppercorns; 15 g ginger peeled and finely chopped; 4 garlic cloves finely chopped; 2 spring onions finely sliced; 3 tbsp unsalted roasted peanuts; 2 tbsp sesame seeds; 0.5 tbsp light soy sauce; 0.5 tsp sugar; 0.5 tsp ground white pepper; 0.5 tsp chicken bouillon; 1 tbsp Shaohsing wine; 1.5 tbsp light soy sauce; 2.5 tbsp cornflour; 1 tbsp corn oil

A crowd-pleasing dish featuring succulent chicken with umami notes and fiery heat from Sichuan peppercorns and chillies. It is egg-free, high-protein, and low in sugar.

2 portioner 40 min mediumKinesiskt

Ingredienser

500 g boneless chicken thighs cut into bite-sized pieces
25 g dried Sichuan chillies deseeded and cut into 3 pieces
neutral-tasting oil such as vegetable (for deep-frying)
1 tbsp dried red Sichuan peppercorns
1 tbsp dried green Sichuan peppercorns
15 g ginger peeled and finely chopped
4 garlic cloves finely chopped
2 spring onions finely sliced (whites and green parts separated)
3 tbsp unsalted roasted peanuts
2 tbsp sesame seeds
0.5 tbsp light soy sauce
0.5 tsp sugar
0.5 tsp ground white pepper
0.5 tsp chicken bouillon
1 tbsp Shaohsing wine
1.5 tbsp light soy sauce
2.5 tbsp cornflour
1 tbsp corn oil

Gör så här

Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat.

Cover and chill for 30 mins.

Add the cornflour and mix well, then add the oil and stir again to combine.

Put the dried Sichuan chillies in a colander and shake to remove any excess seeds.

Transfer to a heatproof bowl, cover with hot water and leave to soak for 10 mins, then drain and set aside.

Fill a wok or large saucepan about a third full with the oil and heat over a medium-high heat until the oil forms bubbles around a chopstick when it's dipped in (this is about 160C).

Reduce the heat to medium and carefully lower in the chicken thigh pieces (in batches if necessary).

Fry for 3-4 mins, then remove to kitchen paper to drain using tongs.

Turn the heat up until the oil reaches between 180C-200C, and fry the chicken for a further 1-2 mins until golden, crispy and cooked through.

Drain on kitchen paper.

Drizzle a little oil into a wok over a medium heat and stir-fry the red and green peppercorns, rehydrated Sichuan chillies, the ginger, garlic and white parts of the spring onion for about 2-3 mins.

Add the chicken, roasted peanuts and green parts of the spring onion, and cook for a further 3 mins.

Scatter in the sesame seeds, then add the soy sauce and sugar.

Stir well, then serve.