Sichuan Chilli Chicken Recipe (辣子雞)

Hello everyone! Hope you are all well. This is my Sichuan chilli chicken recipe. It is a speciality of the Geleshan (Gele Mountain) in Chongqing. I recommend using a poussin if you can find one, as traditionally, the recipe used young free-range chickens. If you cannot find one, you can used boned chicken leg meat instead.
Half-free range chicken or 2 free range chicken breasts or chicken legs
20g Dried chilli
10g Sichuan pepper corn
2 stalk Celery (cut into strips)
Handful of Coriander
3 cloves of garlic (finely chopped)
White sesame seeds (roasted)
2 Tablespoons Chinese Rice Wine

Chicken Marinate:
1 Tablespoon light soy sauce.
1 Teaspoon sugar
1 Teaspoon salt
1 Teaspoon sesame seeds oil
1/2 Teaspoon White pepper
2 Teaspoons corn flour

  1. Cut the chicken into 1”x1” cubes
  2. Mix with the chicken with all the marinade ingredients and set aside for 30 minutes
  3. Heat up 3 cups of oil in a wok or skillet. Add in the chicken cubes
  4. Deep fry the chicken cubes over medium heat until golden brown (it should take about 4-5 minutes). Stir occasionally to prevent sticking.
  5. Transfer the fried chicken to a paper-towel-lined plate
  6. Heat up 2 tbsps of oil in a wok over low heat. Add dried chilies, Sichuan peppercorn, garlic, and celery
  7. Stir fry everything until aromatic and when dried chilies start to turn dark
  8. Add fried chicken to the wok and stir fry over medium heat for 2 minutes. Add wine round the wok then add coriander, sesame seeds and salt 
    to taste
  9. Enjoy!

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