CHENGDU DRY CHILLI CHICKEN RECIPES

Steps:

• Szechuan peppercorns are available in Chinese groceries.
• To use, put a teaspoon or two of them in a dry skillet (no oil!).
• Toast over medium heat until they start to smoke.
• It takes less than a minute or two.
• Crush them with a rolling pin or in a mortar and pestle.
• Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
• Heat wok until smoking hot.
• Pour in 3- 4 T oil; stir fry chicken until just cooked.
• Remove to a colander and let excess oil drain into a bowl.
• Reheat wok; stir in seasonings.
• As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
• Stir in the sauce until it bubbles.
• Thicken slightly with a little of the cornstarch mixture.
• Return the chicken along with the tomato, stirring until very hot.
• Stir in a few drops of sesame oil.
• Sprinkle Szechwan peppercorn powder over.
• Remove immediately to a heated serving platter.

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!