1000 chilli chicken
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This quick chicken stir-fry brings plenty of heat and crunch, with crisp bites of chicken tossed through ginger, garlic, chillies and tingling Sichuan pepper. It’s a speedy way to recreate a favourite takeaway dish at home and works well for a weeknight dinner when you want something bold without much fuss. Serve with steamed rice to soak up all the spicy, aromatic flavours.
Ingredients
For the chicken
For the stir fry
- 400g/14oz marinated chicken thighs, coated evenly in potato starch
- 6 slices fresh ginger
- 1 spring onion
- 1 tbsp Shaoxing Chinese rice wine
- 50g/1¾oz dried chillies, cut into 3 segments
- 4 garlic cloves, peeled and chopped
- pinch caster sugar
- 1 tsp Sichuan peppercorns
- pinch chicken powder
- pinch white pepper
For the garnish
- 1 tsp sesame seeds, toasted
- 1 spring onion, chopped
- 1 tsp Sichuan pepper oil
- Steamed rice, to serve
Method
Heat the oil in a wok until it reaches 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).
Coat the chicken in potato starch. Fry for 5 minutes, or until crisp on the outside and still tender inside. Remove with a slotted spoon.
Add the ginger, Sichuan pepper, garlic and chillies to the hot oil and cook for a few moments until they smell aromatic.
Pour in the Chinese rice wine and let it bubble for a few seconds.
Return the chicken to the wok and add the spring onions. Toss everything together.
Season with salt, pepper, chicken powder and sugar.
Spoon into a serving bowl. Garnish with toasted sesame seeds and chopped spring onions, then drizzle over a little Sichuan pepper oil to finish. Serve with the steamed rice.
