Sezchuan Chicken
Ingredients
For the Chicken Marinade
- 500 g boneless, skinless chicken thigh, cut into 1 inch pieces
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- pinch of sugar
- pinch of Chinese 5 spice
- freshly ground pepper, preferably Szechuan
- 2 tbsp corn flour
Stir Fry Ingredients
- vegetable oil
- 1 inch ginger, finely julienned
- 3 cloves garlic, minced
- 6 chilli peppers, dried
- 5 spring onions
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 2 tbsp chilli bean sauce
- 1 tsp sugar
- 3 tsp sesame oil
- ΒΌ cup cashew
- green onion and sesame seed, garnish
Instructions
- In a large bowl or zip lock bag combine the chicken pieces with the ingredients of them arinade, toss everything together. Make sure that the chicken is fully and evenly coated. If you are using a bowl cover it with cling wrap. Place them arinated chicken in the fridge and let it rest for 30 minutes, to absorb the flavors from the marinade.
- In a small bowl whisk together soy sauce, rice wine vinegar, chili sauce, minced garlic, sugar and sesame oil.
- In a large pot over medium-high heat, add enough oil to come up 2 inches. Fry the chicken in batches for about 5 to 7 minutes, or until golden brown. Drain on a paper towel lined plate.
- In a large wok over high heat, add 1 tablespoon vegetable oil and 1 tablespoon of sesame oil.
- Add ginger and garlic and cook until fragrant, for about 1 minute. Add the dried chili peppers and toast for a further minute.
- Add chicken, Szechuan peppers, green onions and sauce to the wok and toss until coated.
- Stir fry until well combines and serve.
- Garnish with sesame seeds and spring onions and serve over rice.