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:
- Cut the chicken into large dice and place in a medium sized prep bowl
- Finely chop the garlic and chilli and place in separate prep bowls
- Slice the onion & pepper and place in a prep bowl
- Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last
- Finely slice the spring onion and place in a small prep bowl
Cooking Stir Fried Sichuan Chicken:
- Heat 2 tablespoons vegetable oil in a wok to high heat
- Once smoking hot, add the onions & peppers and stir-fry for 2 minutes
- Push the onions/peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok
- Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown
- Add the cashew nuts to the wok and stir fry for a further 2 minutes
- Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat
- 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.
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