Gunpowder Chicken
Gunpowder Chicken



  • 12 boneless chicken thighs, cut into pieces
  • 1 tbsp soy sauce
  • 2 tbsp veg oil
  • 15 dried birds eye chillies
  • 1 tsp ground Sichuan peppercorns
  • Bunch of spring onions, chopped
  • 50g roasted peanuts
  • For the Sauce
  • 5 tbsp soy sauce
  • 2 tbsp rice wine
  • 4 tbsp rice wine vinegar
  • 4 tbsp chicken stock
  • 1 tbsp sugar
  • 1 tbsp cornflour, mixed with 1 tbsp water
  • Marinate the meat with the soy, and leave to sit for about an hour. Meanwhile, mix together the ingredients for the sauce in a small bowl and set aside.
  • Sear the chicken in a hot wok with a little oil, and once browned, set aside. Add the remaining oil to the wok and cook the chillies for 1 minute, then add the meat back in the pan with the peppercorns, onions, and peanuts, and stir fry for 1-2 mins. Add the sauce, and stir-fry to thicken, then serve with rice or whatever salads you fancy.
15 mins
6 serving

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