Crispy, tasty chicken pieces stir-fried with generous amount of dried chillies and Sichuan pepper, Mala chicken is a classic delicacy not to miss.
I had a thought about the diced chicken with red chillies dish which we ate at Red Chilli Sichuan last year, and decided to replicate it at home. It's basically tiny cubes of diced chicken, deep fried and coated with Sichuan pepper, and tossed in a mountain of dried red chillies. Tongue-numbing, fragrant and delicious. This is quick and easy to prepare, and is best served together with some soup to moisten the palate. Sichuan Red Chilli Chicken Recipe Ingredients 400g chicken breast fillets, diced into 1/2 inch cubes (to absorb maximum flavour) 1/4 cup potato flour Marinade: Salt, pepper, light soy sauce 1 tbsp chopped garlic 1 tsp minced ginger 1/4 cup chopped spring onions 1 cup (or more if you wish) dried red chillies, cut in half (do not discard the seeds) 1 tsp oyster sauce 1 tbsp chinese cooking wine 1/4 tsp salt 1 tsp Sichuan peppercorns, toasted and finely ground 1/4 tsp sugar (optional) Method Combine chicken with marinade and leave for an hour or so. Coat chicken pieces evenly in potato flour and deep fry till cooked (about 1-2 minutes). Drain and put aside. Heat up 1 tbsp peanut oil in a wok. Fry garlic and ginger for a minute till fragrant, then add chillies (with seeds), oyster sauce and wine. Fry for 1-2 minutes, then add chicken, spring onions, salt and Sichuan pepper (sugar optional). Toss for a minute until evenly coated and transfer to a plate. Serve immediately.
A simple and flavourful stir fried chicken that celebrates the bold flavour of the Sichuan peppercorns along with dry chillies and cashews.
Chinese recipe for steam pot chicken (Qi guo ji) by Tony Tan.
This crispy, aromatic chilli oil is exactly what you need to get you through the winter. Inspired by some of my favourite Indian flavours, it’s loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more. It’s great on just about everything – rice, noodles, fish, chicken, eggs, vegetables, soups… you name it!
This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce
I had a thought about the diced chicken with red chillies dish which we ate at Red Chilli Sichuan last year, and decided to replicate it at home. It's basically tiny cubes of diced chicken, deep fried and coated with Sichuan pepper, and tossed in a mountain of dried red chillies. Tongue-numbing, fragrant and delicious. This is quick and easy to prepare, and is best served together with some soup to moisten the palate. Sichuan Red Chilli Chicken Recipe Ingredients 400g chicken breast fillets, diced into 1/2 inch cubes (to absorb maximum flavour) 1/4 cup potato flour Marinade: Salt, pepper, light soy sauce 1 tbsp chopped garlic 1 tsp minced ginger 1/4 cup chopped spring onions 1 cup (or more if you wish) dried red chillies, cut in half (do not discard the seeds) 1 tsp oyster sauce 1 tbsp chinese cooking wine 1/4 tsp salt 1 tsp Sichuan peppercorns, toasted and finely ground 1/4 tsp sugar (optional) Method Combine chicken with marinade and leave for an hour or so. Coat chicken pieces evenly in potato flour and deep fry till cooked (about 1-2 minutes). Drain and put aside. Heat up 1 tbsp peanut oil in a wok. Fry garlic and ginger for a minute till fragrant, then add chillies (with seeds), oyster sauce and wine. Fry for 1-2 minutes, then add chicken, spring onions, salt and Sichuan pepper (sugar optional). Toss for a minute until evenly coated and transfer to a plate. Serve immediately.
It’s a BIG CALL, but this is the most delicious stir-fry we’ve ever made
