Easy Sichuan Chicken

400g boneless chicken thighs, sliced
1 small onion, sliced
1 red pepper, sliced
2 to 3 dried red chillies, soaked and drained
1 to 2 bird’s eye chillies, sliced
2 cloves garlic, sliced
1 to 2 teaspoons Sichuan peppercorns
Small handful cashew nuts
Vegetable oil, for stir frying

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar
Pinch five spice
1 heaped teaspoon cornflour

The Sauce
1 to 2 teaspoons chilli bean sauce
1½ tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon hoisin sauce

PREPARATION

1. Marinate the chicken
   Place sliced chicken thighs in a bowl with light soy sauce, sesame oil, sugar and five spice. Massage well. Add cornflour and mix until the chicken is lightly coated in a creamy layer. Set aside for 10 minutes.
2. Prepare the sauce
   In a small bowl combine chilli bean sauce, light soy sauce, rice wine and hoisin sauce. Stir until smooth.

COOKING

1. Stir fry the vegetables
   Heat a wok over high heat until smoking. Add a little oil and stir fry sliced onion for 30 seconds. Add red pepper and toss briefly. Push to the back of the wok or remove if needed to prevent overcooking.
2. Cook the chicken
   Add a little more oil if necessary. Lay the marinated chicken into the wok in a single layer. Press lightly to sear for 30 seconds before turning. Cook until lightly charred around the edges and nearly cooked through.
3. Add the aromatics
   Push chicken to one side. Add garlic, fresh chillies, soaked dried chillies and Sichuan peppercorns. Stir briefly to release aroma without burning.
4. Sauce and finish
   Pour in the prepared sauce around the edge of the wok. Allow it to bubble vigorously. Toss everything together until the sauce wraps around the chicken and thickens slightly.
5. Add cashews
   Stir in cashew nuts at the very end to maintain crunch. Cook for 20 to 30 seconds more, then remove from heat.

Serve immediately with steamed rice.

School of Wok Tips

• Slice everything evenly for balanced cooking.
• Use high heat to achieve slight charring without overcooking.
• Add spices after the chicken has partially cooked to prevent burning.
• Toss quickly once the sauce is added to maintain texture.

FAQs

What does Sichuan peppercorn taste like?
It creates a tingling, numbing sensation on the tongue known as mala, rather than traditional heat.

Can I reduce the spice level?
Yes? Use fewer dried chillies and reduce the chilli bean sauce quantity.