Sichuan Chicken
An Amazing dish, one of our favorites. We use to order it take away when we lived in Cyprus. However now in Jakarta we cannot find a good place with this dish, this is the next best thing.
instructions
step 1
Prep: Slice the onion and red pepper into fine matchsticks and the chicken into 3cm wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and using your hands, massage the pieces until they are evenly coated.
step 2
Finely chop the garlic and bird's-eye chillies and finely slice your spring onion. Crush the Sichuan peppercorns with a morter and pestle.
step 3
Build your wok clock, place your sliced onion at 12 o'clock then arrange the peppers, dried chillies, and chicken bowl, crushed peppercorns, garlic, bird's-eye chillies.
step 4
Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot. Add the onions, red peppers and dried red chillies and stir fry for 1-2 minutes.
step 5
Reduce the heat to medium and push the veg to the side of the wok and add 1/2 tablespoon of vegetable oil to the center
step 6
add the cashew nuts and cook for a final 45 seconds tossing the wok to combine all the ingredients well.
ingredients
200g boneless chicken thighs
1 garlic cloves
1 bird's-eye chilli
1 spring onion
1 tsp Sichuan peppercorns
5 dried red chillies
100g cashew nuts
1 tbsp vegetable oil
1/2 onion
1/2 red pepper
The Marinade
1 tsp seseme oil
1 tsp granulated sugar
a large pinch of Chinese five spice
2 tablesppons light soy sauce
1 tbsp cornflour
The Sauce
1 tsp chilli paste or chilli bean paste
1 tbsp light soy sauce
1 tbsp hoisin sauce
tools
Wok
Morter and Pestle
bowl