Sichuan Popcorn Chicken

500g chicken thigh (skin on), cut into chunks
2–3 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 spring onions, chopped (plus extra for garnish)
2–3 dried red chillies, chopped
1 teaspoon Sichuan peppercorns
4–5 tablespoons cornflour (or starch), for coating

Vegetable oil, for deep frying

The Marinade
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Pinch sugar
½–1 teaspoon Chinese five spice
Pinch white pepper

PREPARATION

1. Place the chicken in a bowl and add garlic, ginger, soy sauce, Shaoxing wine, sugar, five spice and white pepper.
2. Mix thoroughly and leave to marinate for at least 15–30 minutes.

COOKING

1. Heat oil in a wok to around 180°C for deep frying.
2. Coat the marinated chicken pieces evenly in cornflour.
3. Fry the chicken in batches for 4–5 minutes until golden brown and cooked through.
4. Remove and drain, allowing the coating to crisp further as it rests.
5. Heat a clean wok over high heat with a small amount of oil.
6. Add ginger, spring onions, dried chillies and Sichuan peppercorns, stir frying briefly.
7. Add a pinch of salt and cook for about 20 seconds to release aroma.
8. Return the fried chicken to the wok.
9. Toss quickly to coat the chicken evenly in the spices.
10. Serve immediately, garnished with spring onions.

School of Wok Tips

• Chicken thigh stays juicier than breast for this dish.
• Resting after frying helps the coating become crispier.
• Keep the final stir fry very quick to avoid losing crunch.
• Adjust Sichuan peppercorns to control the numbing spice level.

FAQs

What does Sichuan peppercorn taste like?
It gives a unique numbing, citrusy sensation rather than heat.

Can I make this less spicy?
Yes, reduce dried chillies and peppercorns to taste.

Can I bake instead of fry?
You can, but deep frying gives the best crispy texture.