700g boneless chicken thighs, skin removed, cut into 2.5cm pieces
2tbsp Chinese rice wine
2tbsp light soy sauce or tamari
3tbsp rice flour
30g cornflour
For the sauce
3tbsp light soy sauce or tamari
1tbsp hoisin sauce
1tbsp sesame oil
1tbsp brown sugar
1tbsp cornflour
100ml chicken stock
For the stir-fry
rapeseed oil, to fry
1tbsp finely chopped garlic
1tbsp finely chopped ginger
1tbsp thinly sliced spring onions
1 onion, quartered and cut into 2.5cm petals
1 red pepper, seeded and cut into 2.5cm pieces
1 green pepper, seeded and cut into 2.5cm pieces
1tbsp Sichuan peppercorns, lightly crushed
15 small dried red Chinese or bird’s eye chillies
1tsp white pepper
2tbsp toasted sesame seeds
Method
Put the chicken pieces in a
mixing bowl and add the rice
wine and soy sauce or tamari.
For best results, leave to
marinate overnight in the
fridge, although it’s fine to
cook the chicken almost
immediately, if you prefer.
Whisk all the sauce
ingredients in a mixing bowl
until smooth and set aside.
When ready to cook, put the
flours on a plate and dust the
marinated chicken pieces with
them, shaking off any excess.
Pour rapeseed oil into a wok to a depth of approx. 2.5cm
and set over a medium-high
heat until the temperature
reaches 180C. If you don’t have
a cook’s thermometer, dip the
end of a wooden chopstick or
spatula in the oil and if bubbles
begin to sizzle around the wood
immediately, the oil is ready.
Working in small batches,
add the flour-coated chicken to the wok – adding too much
at once cools the oil. Fry for
around 5 minutes until lightly
browned and crisp. Transfer to
a rack to drain off any excess oil.
Discard the oil and wipe the
wok with kitchen paper, then
add approx. 1tbsp fresh oil. Fry
the garlic, ginger and spring
onions for around 30 seconds,
then add the onion, peppers
and Sichuan peppercorns and
fry for 1 minute or until the
vegetables are just cooked
through and still a bit crisp.
Stir in the dried chillies, white
pepper and the sauce and
bring to a simmer. Return the
fried chicken to the wok and stir
to coat in the sauce.
Sprinkle with sesame seeds
and serve. The dried chillies
should be removed before
eating – unless your guests
have a taste for extreme heat.
Recipes And Photographs Taken From The Curry Guy: Chicken By Dan Toombs, Photography By Kris Kirkham (Quadrille, £18.99).
