Tender chicken in a spicy and sweet sauce
An easy and delicious dish, with a bit of a spice kick coming from the sichuan peppercorns, this dish is sure to impress and one you will definitely cook again.
Servings
2
Prep time:
70min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 350g chicken thighs
- 30g blanched peanuts
- 4 dried red chillies
- 3 spring onions
- 60ml light soy sauce
- 45ml chinkiang black rice vinegar
- 4 dried red chillies
- 2tsp cornflour
- 2tbsp vegetable oil
- 1tbsp shaoxing rice wine
- 1.5tsp caster sugar
- 1tsp sichuan peppercorns
The prep time above includes an hour marinating the chicken- feel free to marinate for longer or overnight for even more flavour.
We just served this with some rice- but you can also serve this with various other Chinese dishes as part of a tasting menu.
Check out some of our other Chinese receipes- such as barbecue pork belly, cabbage stir fry with dried shrips, or dumplings.
Step by Step Instructions
Step 1
First, make the marinade for the chicken. In a bowl, combine 1tbsp (15ml) of the soy sauce and the shaoxing wine, mix well. Cut the chicken thighs into two pieces each, then place into the bowl with the sauce, cover and marinate for at least an hour in the fridge.
Step 2
Whilst the chicken is marinating, make the sauce: in a bowl combine the remaining soy sauce with the chinkiang black rice vinegar, 45 ml of water and caster sugar. Combine the cornflour with 1tbsp of water, mix then add to the sauce. Set aside.
Step 3
Next, prepare the remaining ingredients. First, chop the spring onions into inch-sized pieces. Second, remove the stems from the red chillies, and remove the seeds. Finally, in a small frying pan, gently toast the peanuts for a few minutes, taking care to not burn them by stirring ocassionally. Set aside.
Step 4
After the chicken has marinated, it is time to cook it. Heat 1tbsp of the vegetable oil in a work, then cook the chicken on high heat, until golden on both sides, wich should take around 5 minutes.
Step 5
Whilst the chicken is cooking, grind the sichuan peppercorns in a pestle and mortar.
Once the chicken is cooked, transfer it to a plate and set aside
Step 6
Add the remaining vegetable oil to the wok, then add the red chillies and coook for a minute, stirring constantly to ensure they do not burn. Next, add the spring onions, peanuts, and the ground peppercorns. Cook for another minute. Then, add the sauce and the chicken back into the wok, mix everything and cook for 10 minutes until the sauce reduces slightly and thickens.
Step 7
Finally, the dish is ready to serve. Enjoy!
0 Comments