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School of Wok’s Stir Fried Sichuan Chicken

Published with permission.

Ingredients

  • 200 g chicken thigh or breast
  • 2 cloves garlic
  • 1 tsp Sichuan pepper corns
  • 1 birdseye chilli
  • 1 onion
  • 1 pepper
  • 2 spring onions
  • 100 g cashew nuts

For the marinade:

  • sesame oil
  • 1 tsp sugar
  • 1 pinch Chinese 5 spice
  • 2 tbsp light soy sauce
  • 1 tbsp corn flour

For the sauce:

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

To finish:

  • sesame oil

Instructions

Preparation:

  • Cut the chicken into large slices 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:

  • 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.
  • Note: 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.
  • Garnish with finely sliced spring onion before serving.