Sichuan Chilli Chicken | Marion's Kitchen (2024)

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Sichuan Chilli Chicken

Ingredients

Steps

• 

  Combine marinade ingredients in a large bowl with the chicken.​ Set aside until ready to cook.

• 

  Place Sichuan peppercorns in a dry frying pan or wok over medium-high heat. Toast the peppercorns, shaking the pan regularly, until they are aromatic and just starting to smoke. Transfer to a mortar and pestle and grind to a fine powder.

• 

  Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine and sugar.

• 

  Place the flour in a large tray or bowl. Add the marinated chicken pieces and toss to coat. Shake off excess flourbefore frying the chicken pieces.

• 

  Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over highheat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 3-4minutes). Drain on paper towel.

• 

  Heat 1 tbsp of oil in a clean wok or large frying pan over high heat. Add the garlic and stir-fry for 10 seconds. Then add the ginger and dried chillies. Then add the cooked chicken, Sichuan pepper powder, spring onions and the stir-fry sauce mixture. Stir-fry until well combined. Remove from heat and serve.

ChickenStir-fries

800g (1.76 lb) boneless chicken thigh fillets, cut into bite-sized pieces

1 tbsp Sichuan peppercorns

3 tbsp light soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp white sugar

1 cup plain flour

vegetable oil for shallow frying, plus 1 tbsp extra

6 garlic cloves, roughly chopped

5cm/2inches-piece ginger, peeled and sliced into fine strips

10 dried long red chillies, cut into thirds, seeds discarded

5 spring onions (scallions), cut into 3cm (1 inch) batons

Marinade:

3 tbsp light soy sauce

1 tbsp Chinese Shaoxing wine

1 tbsp sesame oil