Sichuan chicken
This is a quick and moreish dish that you can easy cook at home and it’s so simple to make this is ideal for a midweek dinner. I got the recipe from Ching-He Huang who has some amazing recipes.
What’s goes well alongside this dinner?
This dinner goes well with plain boiled rice and shop bought prawn crackers.
Sichuan chicken
Ingredients
Sichuan spicy sauce
- 50 ml cold water
- 1 tsp chilli bean paste (brought from a local chinese supermarket)
- 1 tbsp balsamic vinegar
- 1 tbsp light soy sauce
- ½ tsp soft brown sugar
- 1 tsp cornflour
- 1 tsp toasted sesame oil
Remaining ingredients
- 2 chicken thighs or breasts, sliced thinly
- pinch of sea salt
- pinch of ground white pepper
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 2½ cm piece of fresh root ginger, peeled and finely crated
- 1 red chilli, deseeded and thinly sliced
- 1 tbsp dry sherry or shaoxing rice wine
- 1 tbsp cold water
Other suggestions
- Add sliced courgettes, peppers, onions or carrots
- Additional 1 tbsp cold water
Instructions
- Whisk together all the ingredients for the Sichuan spicy sauce in a bowl, then set aside.
- In another bowl, season the chicken with salt and pepper and then dust with cornflour. Mix to coat well, then set aside.
- Heat a frying pan or wok over a high heat, add the rapeseed oil. Add the garlic, ginger and red chilli and toss for a few seconds to release their flavours, but don’t let them burn. Add the chicken and fry until they start to turn brown, add the sherry or shaoxing wine for 2 minutes or until the chicken is cooked through.
- Add the cold water to create some steam. If using additional vegetables, add them now with another 1 tbsp. of cold water, this will help to cook the vegetables.
- Pour in the sauce and fry until the vegetable are cooked to your liking and the sauce has thickened. Serve immediately with rice and enjoy….