The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Sichuan-style spicy chicken

This is one of the most famous recipes coming from Sichuan Province. Our recipe is true to tradition, and nearly unaltered version of “辣子雞丁 Làzǐ jī dīng”. Be wary though, it’s hot, but so full of flavour. As it’s rapidly stir fried in a wok, lots of hot tianjin chillies are needed to create the heat, colour and aroma of the dish. A little bit of sugar is needed to offset the intense heat and create a better balance of flavours. We’ve also opened to use Pink Himalayan Salt as opposed to traditional sea salt for a little extra sour flavour and aroma. You may of course use ordinary salt.

Sichuan Style spicy chicken peppercorns chillies

Recipe: Sichuan style spicy chicken

Servings: 4

Ingredients:

Cooking method
  1. Marinate chicken in Shaoxing wine and soy sauce for about 20-30 min.
  2. Mix potato starch, Sichuan peppercorns and salt in a large sealable bag. Add the chicken into the bag, leaving any accumulated juices behind. Shake the chicken in the mixture until they are lightly coated.
  3. Heat wok on high heat until it starts to smoke and add enough oil to deep-fry the chicken. When oil is hot, add the chicken and reduce heat to medium;
  4. Keep turning the chicken every 10-20 seconds to get each side crisp. When the chicken appears to be cooked, it should look crispy on all sides. Then remove them from the oil.
  5. Pour out the oil, clean the pan and return to heat. When wok starts to smoke again, add the 4 tablespoons oil. Heat briefly on medium heat, then add the minced garlic and minced ginger and cook until softened. This should take around 10-15 seconds on the high heat of the wok. Stir the ginger and the garlic as you don’t want it to turn brown.
  6. Add the chicken again, then add the chilli flakes (only if you really like it HOT) and sesame seeds.  Add the whole Tianjin chilli peppers and Sichuan peppercorns. Stir until the spices released their flavour and then add in the sugar.
  7. Finally toss in the chopped scallions, and stir-fry for another few seconds, just enough to mix the scallion with rest of the ingredients.
  8. Remove from heat and serve piping hot with a bowl of steamed rice.

photo: Moni Antonova

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