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Sichuan chicken

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Cook Time 15 minutes
Course Dinner
Servings 4 People

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….