Now, add the spice mix, immediately followed by the sauce, and continue to cook for 2 minutesġ2. Then add garlic, ginger and green onion, fry for 20- 30 seconds until fragrant. Place dried red pepper sections, keep small fire and heat until slightly dark red. If necessary, remove the Sichuan peppercorn and let the oil cool down for 1 minute. Allow the chicken to sit and sear on one side, before then folding it through with the peppers and onions and stir-frying until the chicken is golden brown.ġ1. Then add Sichuan pepeprcorn in and fry until aroma. Bring the oil to a high heat and add the chicken. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to centre of wok.ġ0. Once smoking hot, add the onions and peppers and stir-fry for 2 minutesĩ. Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl. Heat 1 tablespoon of vegetable oil in a wok to high heatĨ. Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Then arrange the peppers, spice mix, marinated chicken, sauce and cashew nuts clockwise around the edge of the plate.
Time to build your wok clock! On a large plate, place the sliced onions at 12 o’clock. Remove them from the hot water and place in a bowl with the chopped garlic, birdseye chillies and Sichuanese peppercorns to form your ‘Spice Mix’.Ħ. At this point, your large red chilies should be soaked. In a separate bowl, mix all of the sauce ingredients together.ĥ. Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the cubed chicken and then massage well.Ĥ. Set the cubed chicken into a separate bowl, then finely dice the garlic and birdseye chillies and finally crush the Sichuanese peppercorns with either a pestle and mortar or rolling pin.ģ. While the chillies are soaking, finely slice the onion and red pepper, before then cutting your chicken thighs into cubes. Then coat the chicken with 1.5 tbsp of cornstarch and 1 egg white. Add chicken back into the pan and toss to combine. Stir in minced garlic and ginger cook for 30 seconds. Stir in peppers and sugar snap peas cook for 2 to 3 minutes, or until just tender. Add remaining vegetable oil to the pan and heat over high heat. Immediately, soak large red chillies, whole, in hot water for 10-15 minutesĢ. Marinade it with 1 tsp of salt, 1/2 tsp of onion powder, and 2 tsp of Chinese cooking wine. Remove chicken from pan/wok and return pan to heat.
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