Foryoueats: Sichuan Fried Chicken & Radish Salad | Marion's Kitchen

Ingredients

• 750g (1 lb 10 oz) skinless chicken thigh fillets, trimmed
• 2 tsp soy sauce
• 2 tsp Chinese Shaoxing rice wine
• ⅔ cup rice flour
• vegetable oil, for deep-frying
• steamed rice, to serve
• sea salt, to serve
• Sichuan peppercorns, roasted, crushed, to serve (optional)
• Salad
• 100g (3.5 oz) frozen edamame beans (pre-podded) or 200g (7 oz) unshelled
• 100g (3.5 oz) radishes
• half a small daikon (white radish)
• 75g (2.75 oz) baby rocket leaves
• large handful coriander (cilantro) sprigs
• 3 cloves garlic, roughly chopped
• 3 tsp caster (superfine) sugar
• 1½ tbsp Chinese black vinegar
• 2 tbsp peanut oil
• 1½ tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp Sichuan chilli bean paste (doubanjiang), or to taste