Diced Chicken With Chillies And Nuts / 辣子鸡丁
This hot Szechuan chicken recipe gets its firing spiciness from peppercorns and red chillies. To par-poach the diced chicken in hot oil helps to keep the tenderness of the meat. Ok, if you could handle “the hot stuff", then a few more Szechuan peppercorns would make the dish more enjoyable, with some cold beer.
Total Steps
3
Ingredients
18
Tools Needed
2
Ingredients
- 450 gram Boned chicken breast
- 1/2 egg white Egg white
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
- 1/2 cup Cashew nuts or peanut, fried(optional)
- 20 gram Dried red chillies
- Frying oil
- 2 tablespoon Szechuan red peppercorns
- 1 stalk Spring onion
- 1 tablespoon Dark soya sauce
- 1/2 teaspoon Jiafan rice wine (or medium dry sherry)(optional)
- 1/4 teaspoon Mined garlic
- 1/2 teaspoon Sesame oil
- 1/4 teaspoon Sugar
- 1/2 teaspoon Rice vinegar
- 1/2 teaspoon Salt
- 1/2 tablespoon Cornstarch
- 1/2 tablespoon Water
Instructions
Step 1
<a href="/XZBDDD5G">Cut </a>the chicken into inch cubes. Place them in a bowl, and add in egg white, <a href="/DPSVTKVY">salt </a>and cornstarch. Set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and <a href="/7S3QCKWK">mix </a>well.
Step 2
<a href="/XZFHRHHF">Heat </a>some oil in a pan or <a href="/HHMRLM85">wok </a>to 200C/400F. Add chicken and <a href="/NZ2LK8CC">fry </a>30 seconds. Remove and drain. Leave one tablespoon of oil in the pan, <a href="/DRM2WPZ4">stir </a>in chillies until fragrant. Add peppercorns and spring onions, <a href="/DRM2WPZ4">stirring </a>and tossing together.
Step 3
Return the chicken to the pan, <a href="/DRM2WPZ4">stirring </a>briefly, add sauce mixture and cook, <a href="/DRM2WPZ4">stirring,</a> just until <a href="/LXP6HLBF">thickened. </a>Remove from <a href="/XZFHRHHF">heat </a>and sprinkle with nuts.