SICHUAN PEPPER CHICKEN RECIPES

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
• Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
• Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

Steps:

• Cut the chicken breast into 2.5cm (1 in) pieces, then dry them as thoroughly as possible with paper towels before putting them in a mixing bowl.
• Add the salt, sugar and rice wine to the bowl and mix thoroughly. Sprinkle in the cornstarch and mix again. Set aside at room temperature for one to two hours, mixing occasionally.
• Put the Sichuan peppercorns into an unoiled skillet and place over a low flame. Shake the pan constantly until the peppercorns are fragrant and toasted, then cool to room temperature. If there are any seeds, remove and discard them. Grind the husks in a mortar.
• Put the ground Sichuan peppercorns in a small bowl and mix in the ground black pepper.
• In another small bowl, mix the fish sauce with the soy sauce, rice wine and 60ml (¼ cup) of cool water.
• Cut the spring onion into 2.5cm (1 in) lengths. Slice the banana chilli on the diagonal into thin pieces.
• Pour cooking oil to a depth of about 8cm (3 in) in a wok and heat to 170° C (340° F) over a medium flame.
• Put half of the holy basil or mint leaves into the hot oil and stir with a slotted or mesh ladle. Fry until they stop sizzling, then scoop them out of the oil and drain on paper towels. Fry the remaining leaves the same way.
• Mix the chicken to redistribute the cornstarch, which sinks to the bottom of the bowl. Put a small handful of the chicken into the hot oil, stir with the slotted or mesh ladle, then scoop them out after about 30 seconds. Continue to fry the chicken in small batches, so it doesn’t overcook before you can take it out of the oil. Drain each batch on paper towels.
• Pour off all but about 20ml (4 tsp) of oil from the wok (no need to wash it). Place the wok over a high flame.
• Add the ground Sichuan peppercorns and black pepper to the wok and stir once.
• Immediately add the fish sauce/soy sauce mixture and stir again, then add all the chicken. Stir-fry until the sauce reduces to lightly coat the chicken. Stir in the spring onion and banana chilli. Taste the sauce for seasoning and correct, if necessary.
• Scoop the ingredients onto a serving plate and put the fried leaves around the chicken. Serve immediately with steamed rice and stir-fried green vegetables.