Stir fried Chicken with Sichuan Peppercorns
Ingredients
- 500 gm boneless chicken thigh
- 1 tbsp Sichuan peppercorns
- Salt to season
- 2 tbsp chilli oil
- 2 tbsp cornflour
- 50 gm cashewnuts
- 4 garlic cloves finely chopped
- 1 inch ginger finely chopped
- 8 dry red chillies
- 4 tbsp chilli garlic sauce
- 2 tbsp Chinese cooking wine
- 2 tbsp sugar
- 2 spring onions
- Vegetable oil
Instructions
- Marinate the chicken with cornflour, salt, chilli oil, Sichuan pepper and refrigerate for at least 2 hours.
- Heat oil in a pan and shallow fry the chicken pieces; drain and keep aside.
- Remove excess oil and roast the cashewnuts in the same pan and keep aside.
- In the same pan (add more oil if necessary), sauté garlic and ginger for a minute. Add dry red chillies and sauté for one more minute on low heat.
- Add chilli garlic sauce, cooking wine, sugar and mix well.
- Add the chicken pieces and cashews; mix to combine.
- Remove from heat and garnish with spring onions.
Notes
If you cannot get Sichuan peppercorns, then increase the quantity of dry red chillies and use. And for chilli oil, I infused red chilli flakes in vegetable oil and used it; you can also get the same in Asian stores or takeaways.
It is important to check seasoning after adding the sauces and adjust accordingly.