Spicy Chicken
Spicy Chicken
Crispy deep-fried chicken is tossed with Sichuan pepper, dry chilli, ginger and garlic and finished with sesame and chilli oil. This bold, flavour-packed Asian-inspired dinner is ready in minutes.
Servings
4
Prep time
Cook time
Recipe
Dairy Free
Ingredients
- 500g diced chicken
- Cornstarch, for coating
- Oil, for deep-frying
- 50g ginger, sliced
- 20g garlic, sliced
- 8g Sichuan pepper
- 50g dry chilli
- 5g aroma vinegar
- Chicken powder, to taste
- 2 spring onions, chopped
- 5g Pearl River Bridge Sesame Oil
- 15g chilli oil
- Marinade
- 10g Pearl River Bridge Golden Label Superior Light Soy Sauce
- 5g Pearl River Bridge Oyster Sauce
- 10g Pearl River Bridge Seasoning Wine with Scallion and Ginger
- Pinch salt & sugar
Method
- Combine marinade ingredients in a bowl and mix well. Place chicken in bowl, mix well then coat with cornstarch.
- Heat oil in a pan or wok and deep-fry chicken until golden and cooked through. Remove chicken and set aside.
- In same pan, sauté ginger, garlic, Sichuan pepper and dry chilli until fragrant. Return chicken to pan and toss well.
- Add aroma vinegar, sugar and chicken powder then stir through spring onion and drizzle with sesame and chilli oils before serving.
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