Piquant Chicken Sichuan Style

Name: Piquant Chicken Sichuan Style
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2 Portionen
Ingredients: 500 g boneless chicken thighs; 25 g dried Sichuan chillies; neutral-tasting oil; 1 EL dried red Sichuan peppercorns; 1 EL dried green Sichuan peppercorns; 15 g ginger; 4 Zehe garlic cloves; 2 Stück spring onions; 3 EL unsalted roasted peanuts; 2 EL sesame seeds; 0.5 EL light soy sauce; 0.5 TL sugar; 0.5 TL ground white pepper; 0.5 TL chicken bouillon; 1 EL Shaohsing wine; 1.5 EL light soy sauce; 2.5 EL cornflour; 1 EL corn oil

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Zubereitungszeit

1 Std 15 Min

Portionen

Schwierigkeit

Mittel

Arbeitszeit

45 Min

Beschreibung

This piquant Chicken Sichuan Style is an absolute taste experience! The combination of tender chicken pieces, fiery chillies and aromatic Sichuan peppercorns is simply irresistible. I like to make this dish when I feel like something special. The preparation is a little more complex, but it's definitely worth it. Served with rice, it is a perfect main course for anyone who likes it spicy. The roasted peanuts and sesame seeds provide an additional crunch and round off the dish perfectly.

Zutaten (18 Zutaten)

500 g boneless chicken thighs
25 g dried Sichuan chillies
neutral-tasting oil
1 EL dried red Sichuan peppercorns
1 EL dried green Sichuan peppercorns
15 g ginger
4 Zehe garlic cloves
2 Stück spring onions
3 EL unsalted roasted peanuts
2 EL sesame seeds
0.5 EL light soy sauce
0.5 TL sugar
0.5 TL ground white pepper
0.5 TL chicken bouillon
1 EL Shaohsing wine
1.5 EL light soy sauce
2.5 EL cornflour
1 EL corn oil

Zubereitung (7 Schritte)

Prepare marinade

Cut 500g boneless chicken thighs into bite-sized pieces and put in a large bowl. Add 1/2 tbsp light soy sauce, 1/2 tsp sugar, 1/2 tsp ground white pepper, 1/2 tsp chicken bouillon and 1 tbsp Shaohsing wine. Mix well, cover and marinate in the fridge for 30 minutes. After marinating, add 2 1/2 tbsp cornflour and mix well. Finally, add 1 tbsp corn oil and mix again.

Prepare chillies

Place 25g dried Sichuan chilies in a sieve and remove excess seeds. Place the chilies in a heat-resistant bowl, cover with hot water and soak for 10 minutes. Then drain and set aside.

Fry chicken

Fill a wok or large frying pan about one-third full of oil and heat over medium-high heat until bubbles form around a dipped chopstick (approx. 160°C). Reduce the heat and carefully add the chicken pieces (possibly in several portions). Fry for 3-4 minutes, then use tongs to place on kitchen paper to drain. Increase the heat until the oil reaches between 180°C and 200°C and fry the chicken for another 1-2 minutes until golden brown, crispy and cooked through. Drain on kitchen paper (possibly in several portions).

Chop ginger and garlic

Thermomix® Einstellung

3 Sek./Stufe 7

Put 15g ginger in pieces and 4 garlic cloves into the mixing bowl and chop for 3 sec./level 7. Push down with the spatula.

Fry aromas

Thermomix® Einstellung

3 Min./120°C/Stufe 1 120

Put some oil in the mixing bowl, add 1 tbsp dried red Sichuan peppercorns, 1 tbsp dried green Sichuan peppercorns, the rehydrated Sichuan chilies, the chopped ginger and garlic and the white parts of 2 spring onions and sauté for 3 min./120°C/level 1.

180

Add chicken and remaining ingredients

Thermomix® Einstellung

3 Min./100°C/Linkslauf Stufe 1 100 Linkslauf

Add the fried chicken, 3 tbsp unsalted roasted peanuts and the green parts of the spring onions to the mixing bowl and cook for 3 min./100°C/reverse level 1.

180

Season and serve

Thermomix® Einstellung

30 Sek./100°C/Linkslauf Stufe 1 100 Linkslauf

Add 2 tbsp sesame seeds, 1 1/2 tbsp light soy sauce and 1/2 tbsp sugar to the mixing bowl and mix for 30 sec./100°C/reverse level 1. Stir well and serve.