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Szechuan Chicken

Spicy stir fried chicken packed with chilies, numbing peppercorns, and bold sauce.
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Course: Dinner
Cuisine: Chinese
Ingredients Method

Ingredients
  

Chicken and Marinade:
  • 8 boneless chicken thighs chopped into bite size chunks
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine
  • Quarter teaspoon white pepper
  • 2 tablespoons cornflour cornstarch
For Frying and Sauce:
  • 1 cup sunflower oil
  • 1 tablespoon sesame oil
  • 1 onion peeled and chopped into chunks
  • 20 dried red chilies with 5 chopped finely
  • One and a half teaspoons Sichuan peppercorns ground
  • 3 garlic cloves minced
  • 2 teaspoons minced ginger
  • 5 spring onions chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon chili bean paste
  • 1 tablespoon sugar

Method
 

  1. Marinate chicken with soy sauces, wine, pepper, cornstarch.
  2. Fry chicken until golden and set aside.
  3. Cook aromatics, chilies, peppercorns, garlic, ginger.
  4. Add sauce ingredients, return chicken, toss and finish with spring onions.