- Cook Time: 15 mins
- Serving: 6-8 as part of a buffet Persons
Nutrition facts (per portion)
- Calories: 306
- Carbohydrate Content: 9g
- Fat Content: 17g
- Fiber Content: 1g
- Protein Content: 29g
- Saturated Fat Content: 4g
- Sodium Content: 2.7g
- Sugar Content: 4g
Gunpowder chicken with dried red chillies & peanuts Recipe
Chinese recipe for 6-8 as part of a buffet people, takes only 10 mins; recipe has chicken thigh, dark soy sauce, vegetable oil, bird's-eye chilli, peppercorn, spring onion, roasted peanut, dark soy sauce, rice wine, vinegar, chicken stock, caster sugar and cornflour.
Ingredients
- Vegetable Oil - 2 tbsp vegetable oil
- Spring Onion - bunch spring onions, cut into 2 1/2 cm pieces
- Dark Soy Sauce - 1 tbsp dark soy sauce
- Bird'S Eye Chilli - 15 whole dried bird's-eye chillies
- Chicken Stock - 4 tbsp chicken stock
- Caster Sugar - 1 tbsp caster sugar
- Roasted Peanut - 50g whole roasted peanut
- Cornflour - 1 tbsp cornflour, mixed into 1 tbsp water
- Chicken Thigh - 12 boneless, skinless chicken thighs (about 900g), cut into pieces
- Vinegar - 4 tbsp Chinese black vinegar
- Peppercorn - 1 tsp Sichuan peppercorn, ground
- Rice Wine - 2 tbsp Shaohsing rice wine
Instructions
- 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.
