Sichuan Fried Chicken & Radish Salad

Very roughly trim any excess fat from thighs, then cut into bite-sized pieces. Combine the chicken in a bowl with the soy sauce and rice wine, toss to coat, then set aside while you prepare the salad.

For the dressing, combine all the ingredients in the bowl of a small food processor (or place in a jug and use a stick blender), then blend until smooth and thick. Stir in the chilli bean paste.

Bring a small saucepan of water to the boil for the edamame, then cook the edamame for 3 minutes or until tender. Drain, run under cold water to cool, then drain well again (and pod them if they’ve not already been shelled). Thinly slice the radishes. Peel, then cut the daikon into 8cm-long (3 inch) matchsticks. Combine the vegetables and rocket in a large bowl and set aside.

Fill a saucepan or wok to about one-third capacity with vegetable oil and place over medium-high heat. Heat oil to 180°C (350°F), or until a wooden spoon dipped into the oil produces lots of bubbles.

Toss half the chicken pieces in the rice flour to lightly coat, shaking off any excess. Deep-fry the chicken for about 4 minutes, or until light golden and cooked through. Using a slotted spoon, transfer the chicken pieces to some paper towel to drain. Repeat with remaining chicken and rice flour.

While the second batch is cooking, pour the dressing over the salad vegetables, rocket and coriander in the bowl and lightly toss to coat. Serve the chicken immediately with the salad and some steamed rice to the side, and sprinkled with salt and the roasted crushed Sichuan peppercorns, if you’re using them.