Ingredients
500g boneless chicken thighs, cut into bite-sized pieces
25g 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
15g 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
½ tbsp light soy sauce
½ tsp sugar
For the marinade
½ tsp ground white pepper
½ tsp chicken bouillon
1 tbsp Shaohsing wine
1½ tbsp light soy sauce
2½ tbsp cornflour
1 tbsp corn oil
STEP 1
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.
STEP 2
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.
STEP 3
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. (You may need to do this in batches.) 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. (You may need to do this in batches.)
STEP 4
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.
Recipe tip
Peanuts are completely optional but feel free to add cashew nuts if you prefer that instead!
Method 2
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, sliced
- 1 small onion, sliced
- 2-3 dried red chilies, chopped
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions, chopped for garnish
Instructions:
1. In a bowl, marinate the chicken pieces with soy sauce, rice wine, and cornstarch. Let it sit for 15-20 minutes.
2. Heat oil in a pan over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
3. In the same pan, add more oil if needed and sauté garlic, ginger, bell pepper, onion, dried chilies, and Sichuan peppercorns until fragrant.
4. Add the soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, sugar, salt, and pepper. Stir well to combine.
5. Add the cooked chicken back to the pan and stir to coat with the sauce. Cook for another few minutes until the chicken is fully cooked and the sauce has thickened.
6. Garnish with chopped green onions before serving.
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