Shake off excess flour before frying the chicken piecesįill a saucepan or wok with about 2-3 inches of vegetable oil over a high heat Place the flour in a large tray or bowl and add the marinated chicken pieces, tossing to coat well Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine and sugar. Place Szechuan pepper in a dry frying pan or wok over medium-high heat and toast lightly until aromatic, taking care not to burn the powder Vegetable oil for shallow frying, plus 1 tablespoon extraĥcm-piece ginger, peeled and sliced into fine stripsġ0 dried long red chillies, cut into thirds, seeds discardedĬombine the marinade ingredients in a large bowl with the chicken and set aside until ready to cook. I tossed the noodles through the chicken but they can be served separately.Ĩ00g boneless chicken thigh fillets, cut into bite-sized piecesġ teaspoon of ground Szechuan peppercorns, or to taste You can omit it and replace with apple juice if preferred.ĭo take the time to fry the chicken as it has a lovely texture when mixed with the sauce. Shaoxing wine is readily available in supermarkets and has a fragrant flavour similar to dry sherry. Leave the seeds in if you prefer a spicier sauce. The best way to cut them is using scissors. Long dried red chillies are readily available in supermarkets.

The whole peppercorns are readily available in Asian supermarkets. I sourced already ground pepper on line via Herbie’s Spices. I only used one teaspoon instead of the recommended one tablespoon. Szechuan Pepper produces a numbing, tingling effect on your tongue and is very popular in hot pot dishes. This is my take on the recipe with a bit less pepper as it is quite hot. This incredibly tasty chicken stir fry is from a recipe by Marion’s Kitchen and is very quick and easy to make.

Golden wok dim sims