Sichuan chicken

 

Method 1

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 breast, cut into thin strips

- 1 tablespoon soy sauce

- 1 tablespoon rice wine or dry sherry

- 1 tablespoon cornstarch

- 2 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 1 small onion, sliced

- 2 cloves garlic, minced

- 1 tablespoon ginger, minced

- 2 green onions, chopped

For the sauce:

- 2 tablespoons soy sauce

- 1 tablespoon hoisin sauce

- 1 tablespoon oyster sauce

- 1 tablespoon sugar

- 1 teaspoon chili paste (optional)

Instructions:

1. In a bowl, mix the chicken strips with soy sauce, rice wine, and cornstarch. Set aside for 10-15 minutes.

2. In a separate bowl, mix together the ingredients for the sauce.

3. Heat the vegetable oil in a wok or skillet over high heat. Add the chicken strips and stir-fry until cooked through. Remove from the pan and set aside.

4. In the same pan, add more oil if needed and stir-fry the red and green bell peppers, onion, garlic, and ginger until fragrant.

5. Add the chicken back to the pan and pour the sauce over the chicken and vegetables. Stir well to combine.

6. Cook for another 2-3 minutes until everything is heated through.

7. Garnish with chopped green onions and serve hot with steamed rice.

Enjoy your homemade Sichuan Chicken!