Recipe Minced Szechuan Pepper Chicken

Yorky

RIP 21/01/2024
Joined
3 Oct 2016
Local time
5:08 PM
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Ingredients

400 gm chicken, minced or chopped very small
2 tblsp soy sauce
1 tblsp brandy
1 tblsp cornflour
2 spring onions, chopped
1 tsp ginger, minced
2 tblsp olive oil
2 tsp szechuan pepper, ground
8 dried red chilies, ground
2 tsp garlic, minced
2 tsp ginger, minced
2 spring onions, chopped
½ tsp salt
½ tsp sugar
1 tsp roasted white sesame seeds

Method

In a bowl, mix the soy sauce, brandy, cornflour, spring onions and ginger. Add the chicken and mix to coat. Cover and marinate overnight in the fridge.


Heat the olive oil in a deep frying pan or wok and fry the chicken for around 10 minutes.


Remove the chicken, drain and keep aside.

Stir fry the ground szechuan pepper and dried red chilies in the remaining oil for about 1 minute. Add the garlic and ginger and stir fry for 30 seconds. Don’t burn the garlic.

Add the reserved cooked chicken, salt, sugar and spring onions. Stir until combined.

Serve hot and sprinkle over the sesame seeds.

 
Last edited:
Heat the olive oil in a deep frying pan or wok and fry the chicken for around 10 minutes.

Then you say remove chicken and 'drain'. Does this mean you cook the marinated chicken with its marinade? It doesn't look that way in the photo - but it would seem a waste of the lovely flavours not to.
 
Then you say remove chicken and 'drain'. Does this mean you cook the marinated chicken with its marinade? It doesn't look that way in the photo - but it would seem a waste of the lovely flavours not to.

Drain off the oil (on kitchen paper). When frying the chicken, I just shovelled the lot in. I didn't make a conscious effort to separate the chicken from the marinade.
 
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