Sichuan Red Chilli Chicken

I had a thought about the diced chicken with red chillies dish which we ate at Red Chilli Sichuan last year, and decided to replicate it at home. It's basically tiny cubes of diced chicken, deep fried and coated with Sichuan pepper, and tossed in a mountain of dried red chillies. Tongue-numbing, fragrant and delicious. This is quick and easy to prepare, and is best served together with some soup to moisten the palate.

Sichuan Red Chilli Chicken Recipe

Ingredients

400g chicken breast fillets, diced into 1/2 inch cubes (to absorb maximum flavour)

1/4 cup potato flour

Marinade:

Salt, pepper, light soy sauce

1 tbsp chopped garlic

1 tsp minced ginger

1/4 cup chopped spring onions

1 cup (or more if you wish) dried red chillies, cut in half (do not discard the seeds)

1 tsp oyster sauce

1 tbsp chinese cooking wine

1/4 tsp salt

1 tsp Sichuan peppercorns, toasted and finely ground

1/4 tsp sugar (optional)

Method

1. Combine chicken with marinade and leave for an hour or so. Coat chicken pieces evenly in potato flour and deep fry till cooked (about 1-2 minutes). Drain and put aside.
2. Heat up 1 tbsp peanut oil in a wok. Fry garlic and ginger for a minute till fragrant, then add chillies (with seeds), oyster sauce and wine. Fry for 1-2 minutes, then add chicken, spring onions, salt and Sichuan pepper (sugar optional). Toss for a minute until evenly coated and transfer to a plate. Serve immediately.