Sichuan Chilli Chicken
- 6 - 8 chicken thighs, deboned, de-skinned, sliced into 1 inch chunks
- 1 heaped teaspoon toasted ground Sichuan peppercorns
- 1 heaped teaspoon of ground Chinese five spice
- 1 large pinch ground sea salt
- 1 large pinch ground white pepper
- 2 tablespoons cornflour
- 2 tablespoons groundnut oil
- 3 cloves garlic, crushed, peeled and finely chopped
- 1 inch fresh root ginger, peeled and finely chopped
- 1 cayenne chilli, deseeded and finely chopped
- 1 tablespoon Shaoxing rice wine
- 3 handfuls of dried whole Sichuan red chillies
- 1 pinch of ground toasted Sichuan peppercorns
- 2 generous pinches of salt
- 2 generous pinches of ground white pepper
- 4 spring onions, chopped into 7 centimetre chunks
- Lemon & lime wedges to garnish
1. Coat the chicken in the spices and seasoning. Then dust with cornflour.
2. Heat a wok over high heat, add the groundnut oil, quickly fry the garlic, ginger, chilli and then add in the chicken pieces. Deglaze the wok with Shaoxing rice wine and stir cooking until the meat turn opaque.
3. Continue to dry fry the chicken and add in the chillies and spring onions, put the lid on the wok and cook on a medium heat for 4-5 minutes, tossing and toasting the chillies with the chicken until the aroma and pungency of the chillies has infused the chicken.
4. Season the chicken further with sichuan pepper, salt, ground white pepper to taste. Serve with lemon and lime wedges, when you eat it, dig for the chicken, and don’t eat the chillies.