Recipe Credit by Naslie Khan @HalaalAsianDelights

Today’s dish is a fiery hearty dish that originated from the Sichuan Province of China.

Flavour profile:

Sichuan chicken is famous for its unique combination of spicy, numbing, and savory flavours. It features a distinctive heat derived from Sichuan peppercorns, which create a tingling and numbing sensation on the palate. Additionally, it incorporates a balanced blend of aromatic spices, including garlic, ginger, and chili peppers.

Sichuan peppercorns: These tiny reddish-brown peppercorns are responsible for the numbing sensation and impart a unique citrusy flavour.

Prep Time: 5 mins

Cook Time: 20 mins.

Marinating time: 30 mins

Total cooking time 55 mins

INGREDIENTS

Chicken & Marinade:

• 7-8 boneless chicken thighs or 4 breast fillets – chopped into bite size chunks.
• 2 tbsp. Smoked Chilli Flakes
• 1 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tbsp. Chinese vinegar
• ¼ tsp. White & black pepper
• 3 tbsp. cornflour

For frying:

• 2 tbsp. Szechuan peppercorns – ground
• 1 onion peeled and chopped into chunks.
• 20 dried red chillies – chop x6 and the rest can be left whole.
• 4 cloves garlic minced.
• 1 tbsp. minced ginger
• Spring onion – 6 stalks
• 2 tbsp light soy sauce
• 1 tbsp halal mirin/vinegar
• 2 tbsp. Gochujang or hoisin sauce
• 2 tbsp sugar
• 1 tbsp. sesame oil
• 1 cup sunflower oil

METHOD

• Marinating the chicken:
• The chicken pieces are marinated with a combination of the marinade ingredients. This step helps infuse the flavours and tenderize the meat. Allow to marinade for 30 mins I the refrigerator.
• Stir-frying:
• The marinated chicken is then quickly stir-fried in 2 small batches in a hot wok or skillet with oil, until golden brown This process gives the chicken a slightly crispy texture. 4-5 mins of continuous turning.
• Remove chicken from the pan and place on a plate.
• Heat 1 tbsp of oil & sesame oil in a wok over medium-high heat.
• Add the onion & dried chillies and stir fry for 2-3 mins, until onion starts to shine and slightly soften.
• Next add in the ground Sichuan peppers and fry for 1 minute.
• Add garlic, ginger and spring onion and further fry for half a minute.
• Add the last of the gochujang, soy sauce, rice vinegar and sugar, stir fry for 1-2 minutes.
• Lastly add the cooked chicken and toss everything together, heating all ingredients for another 1 minute until chicken is hot.

Serving Suggestion: –

• Soft Jasmin rice
• Or your favourite Ramen on Egg noodles

Mas-issge Deuseyo!!

[Picture: Naslie Khan]