Stir Fried Sichuan Chicken Video

The video of this recipe shows you how to use your wok to make Stir Fried Sichuan Chicken in just a couple of minutes. Filmed at London’s famous ‘The Wok School’

Ingredients for Stir Fried Sichuan Chicken:

• 200g chicken thigh
• 2 cloves garlic
• 1 tsp Sichuan pepper corns
• 1 Birdseye chilli
• 1 onion & 1 red pepper
• 2 spring onions
• 100g cashew nuts

The Marinade for Stir Fried Sichuan Chicken:

• Sesame oil
• 1 teaspoon sugar
• 1 pinch Chinese 5 spice
• 2 tablespoons light soy sauce
• 1 tablespoon corn flour

The Sauce for Stir Fried Sichuan Chicken:

• 1 tsp chilli bean paste / chilli paste
• 1 tbsp hoi sin sauce
• 1 tbsp light soy sauce
• 1-2 capfuls rice wine

Preparation of Stir Fried Sichuan Chicken:

1. Cut the chicken into large dice and place in a medium sized prep bowl
2. Finely chop the garlic and chilli  and place in separate prep bowls
3. Slice the onion & pepper and place in a prep bowl
4. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last
5. Finely slice the spring onion and place in a small prep bowl

Cooking Stir Fried Sichuan Chicken:

1. Heat 2 tablespoons vegetable oil in a wok to high heat
2. Once smoking hot, add the onions & peppers and stir-fry for 2 minutes
3. Push the onions/peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok
4. Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown
5. Add the cashew nuts to the wok and stir fry for a further 2 minutes
6. Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat
7. Add the spring onion and a drop of sesame oil to finish

* If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken

Serving:

Serve on a slate / large plate and garnish with finely sliced spring onion.