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This dish is sweet and sticky and based on Szechuan chicken but with a little more sauce.
The chicken is tender but with a little crunch on the outside and this dish has a lovely heat.
You can change the level of heat to your preference.
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Ingredients:
- 500-600g chicken breasts, cut into 2cm pieces
- 2 small onions chopped into small chunks (not finely)
- 50ml vegetable oil
- 2 peppers of any colour chopped in 2cm chunks
- 5 tbsp corn flour, seasoned well with salt and pepper
- 30 small red chilies (dried/fresh)
- 1 tablespoon Szechuan peppercorns
- 4 garlic cloves finely chopped
- 2cm piece of ginger finely chopped
- 3 tbsp light soy
- 1/3 chicken stock cube, with 60ml hot water
- 1 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 1.5 tbsp sesame oil
- 1.5 tbsp light brown sugar
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Method:
- Coat the chicken in 4tbsp of the corn flour, and fry in the vegetable oil (hot), until lightly browned. Remove from pan and cover with foil.
- Turn the pan to medium. Add the onions and peppers and chillis and fry for 5 mins. While they are frying make the sauce by mixing together the soy sauces, hoi sin, sesame oil, sugar, remaining corn flour. Add the chicken back in and fry for 2 mins. Add the garlic and ginger and fry for 3 mins.
- Add the Szechuan peppercorns for one minute. Then add the sauce and mix until coated. The sauce should go thick and sticky. Serve with plain rice!
