Ingredients
- 4 chicken thigh fillets (cut into bite sized pieces)
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp sesame oil
- 1 tsp cornflour
- 3 tbsp cooking oil
- 1 tsp Sichuan peppercorns
- 2 garlic cloves (finely chopped)
- 1 tsp ginger
- 4 red chillies (seeded and roughly chop)
- 50 gr roasted peanuts (optional)
- 2 spring onion (chop into small pieces)
- Rice or noodles to serve (optional)
- SAUCE INGREDIENTS
- 1/2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- Pinch salt
- 1 tbsp cornflour
- 1 tbsp black vinegar
- 3 tbsp water
- 2 tsp sugar
Method
- Marinate chicken in a bowl with salt, Shaoxing wine, sesame oil and cornflour. Refrigerate for 20 minutes
- Heat 2 tbsp cooking oil in wok or large pan. Add Sichuan peppercorn, reduce heat and fry until aromatic. Set aside
- Add ginger and garlic, fry for 1 minute then add chopped chillies, stir until aromatic. Set aside
- Heat wok or pan and heat remaining 1 tbsp of oil. Fry the marinated chicken until 70 percent cooked through. Add peppercorns and continue stirring until chicken is cooked
- Toss in roasted peanuts and the sauce ingredients, stir until chicken is well coated
- Serve in your favourite bowls and garnish with spring onion and coriander (optional). ADDITIONAL - Serve with rice or noodles
- Salt and pepper as desired
Product used in recipe
- OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE
