500g (1 lb) chicken thighs, cut into roughly 3cm cubes
2 tbsp vegetable oil
10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces
4 garlic cloves, finely chopped
1 tbsp finely chopped ginger
2 tsp Sichuan peppercorns
400g (14 oz) cooked noodles (e.g. hokkien or lo mein)
1 tsp sesame oil (optional)
4 spring onions (scallions), white part finely sliced and green part cut into batons
¼ cup roasted peanuts, crushed or finely chopped
Marinade:
2 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp honey
Stir-fry sauce:
2 tbsp soy sauce
2 tsp dark soy sauce
1 tbsp white vinegar
1 tbsp caster (superfine) sugar
3 tsp cornflour (cornstarch)
Delicious and easy
I love watching Marion’s videos because she makes cooking my favourite Asian cuisine look doable. This was easy to make and tasted delicious. I used crushed chilli in a jar because I had some to use up.
Quick and delicious:)
It’s a fantastically quick to make at home, numbingly delicious version of Kung Pao Chicken, slightly different from what I usually make but equally if not better:) The spiciness from the chilli, the numbingness from the Sichuan peppercorns, the cruch from the nuts and the freshness of the spring onions are a fantastic mix for our tastebuds:)
Thank you Marion, that’s another of your great recipes that is going to appear quite often on my dinner table from now on:)