This is a great alternative to buying Chinese takeaways on the weekend. Make sure you fry the chicken on a high heat and only turn every few minutes to ensure it’s crispy on the outside. This recipe should have some kick to as it originates from Chengdu in China and has all the elements of Sichuan cooking. However, if you would like less spice only add half as much chilli.
Ingredients
Chicken (breast or boneless thighs, 400-500g)
Cooking Oil (4 Tbsp)
Ginger (Thumb sized, peeled and sliced thinly)
Garlic (4 Cloves, diced)
Chilli (Crushed, 1 Tbsp)
Spring onions (4, cut into 2cm pieces)
Peppercorns (1 Tbsp, ground)
Roasted Peanuts (4 Tbsp)
Coriander (Handful, freshly chopped as garnish)
Red Capsicum (optional)
Marinade
Cornflour (2 Tbsp)
Soy Sauce (2 Tbsp)
Shaoxing Cooking Wine (2 Tbsp, Chinese rice wine)
Cooking Oil (1 Tbsp)
Sauce
Soy Sauce (3 Tbsp)
Dark Soy Sauce (2 Tbsp)
Sugar ( 2 tsp)
Chinese Black Vinegar (2 Tbsp or use Balsamic Vinegar)
Water (3 Tbsp)
Corn Flour (2 tsp)
Preparation
Mix the marinade ingredients all together. Cut the chicken meat into small cubes and marinate for at least 30 minutes. Mix the sauce ingredients in a small bowl and set aside. Dice the capsicum and put to the side.
Heat up a wok with 2 Tbsp of the cooking oil and stir-fry the marinated chicken until crispy and cooked. Be careful not to over crowd the pan and only turn the chicken once it has formed a crispy outer. Do the chicken in batches if you need. Set aside.
Once all the Chicken is cooked add 2 tbsp of cooking oil until it smokes. Add in the ginger and garlic slices and do a quick stir before adding in the chilli.
Stir-fry the chilli until aromatic then add in the spring onions and stir-fry for 2 minutes.
Add in the chicken meat, vegetables with the sauce mix and stir continuously until the chicken and vegetables are nicely coated with the sauce. Sprinkle pepper over the dish.
Lastly, add the roasted peanuts and stir through. Garnish with coriander and serve with rice.
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