GUNPOWDER CHICKEN WITH DRIED RED CHILLIES & PEANUTS

Gunpowder chicken with dried red chillies & peanuts image

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

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 25m

Yield Serves 6-8 as part of a buffet

Number Of Ingredients 13

Previous Next

Ingredients

12 boneless, skinless chicken thighs (about 900g), cut into pieces
1 tbsp dark soy sauce
2 tbsp vegetable oil
15 whole dried bird's-eye chillies
1 tsp Sichuan peppercorn , ground
bunch spring onions , cut into 2.5cm pieces
50g whole roasted peanut
5 tbsp dark soy sauce
2 tbsp Shaohsing rice wine
4 tbsp Chinese black vinegar
4 tbsp chicken stock
1 tbsp caster sugar
1 tbsp cornflour , mixed into 1 tbsp water

Steps:

Marinate the chicken with the soy and leave to sit for 1 hr. If you don't have time to marinate, don't worry - but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.
Using a wok and a small amount of the oil, sear the chicken in batches. When it's all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.7 milligram of sodium