Prep Time:
Yield:Description
Spicey Blast
Scale
Ingredients
- 600 gms Boneless Chicken, cubed into bite sized pieces
- 1 heaped tbsp Szechuan Peppercorn
- 3 – 4 dried whole Red Chillies
- Vegetable Oil for frying
- 1 tbsp grated Ginger
- 5 cloves Garlic, grated
- 1tablesp white sugar
- 2 tbsp Soya Sauce
- 1 Tbsp Sesame Oil
- Some chopped Spring Onion and Red chillies for Garnishing
For Marination :
- 3 Tbsp Mirin or rice wine
- 3 Tbsp Soya Sauce
- 1/2 Tsp White Pepper
- 2 Tbsp Sesame Oil
Instructions
- Mix the cubed chicken along with the marinade ingredients and keep aside 30 mins or more.
- In a frying pan over low heat light roast the Szechuan peppercorns. Cool and course grind them.
- Flame on medium heat, add oil to the wok. Once hot, fry the chicken until crispy and brown. Do not over fry the chicken. Fry the chicken in batches. Remove and drain out the extra oil on kitchen towel. Set aside.
- In a bowl mix together the rice wine, soya sauce.
- Discard oil from the wok, leaving behind only 2 tbsp or so.
- Add the whole red chillies, ginger, garlic. Toss for a minute before adding the freshly crushed Peppercorns. Stir a bit for a couple of minutes. Now add the fried chicken. Pour the bowl of rice wine and soya sauce. Add the sugar and the sesame oil. Toss well to coat.
- Garnish with red chillies and chopped spring onions
- Served best with steamed rice or noodles
Notes
If you want the fried chicken pieces to be extra crispy, you can try double frying them. For that, the first round of fried chicken needs to be no more than light brown in colour.
Nutrition
- Serving Size: 3