Wednesday, 27 May 2015

Sichuan Popcorn Chicken

We have enjoyed this wonderful dish in a number of Sydney restaurants, including one serving Burmese cuisine! As a result we have made our own version of this popular dish from west China, using the abundance of freshly dried chillies from our garden... not a part of Malaysian cuisine, but now firmly part of our repertoire.

 

You will need to prepare…
  • ·         1 kg chicken thigh fillets, cut into 2cm cubes
  • ·         4 cloves, garlic, chopped
  • ·         5 shallots (Green onions), cut into 2cm lengths
  • ·         A handful of dried red chillies… or more if you like it fiery!


Marinate the chicken pieces with…
  • ·         2 tsp Sichuan peppercorns, ground
  • ·         1 tsp five spice powder
  • ·         1 tbsp light soya sauce
  • ·         Salt (about ½ tsp)
  • ·         1 beaten egg



Then…
  • ·        Coat the chicken pieces with self-raising flour in a mixing bowl.

Finally…
  • ·         Deep-fry the chicken until golden brown. Drain and set aside.
  • ·         Deep fry the nuts. Drain well and set aside
  • ·         Stir-fry garlic and dried red chillies. Add the shallots at the end of the stir-fry process. Salt to taste.
  • ·         Combine garlic-chilli mix with the nuts and chicken.

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