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