Sichuan-inspired Kung Pao chicken | Chicken Recipes | Jamie Oliver Recipes
This Sichuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious. Serve with a fresh ribbon salad on the side.
Ingredients
- 1 tablespoon Sichuan peppercorns
- 2½ tablespoons cornflour
- 4 skinless higher-welfare chicken thighs (350g)
- groundnut or vegetable oil
- 4 cloves of garlic
- 5cm piece of ginger
- 2 spring onions
- 6 dried red chillies
- 2 tablespoons low-salt soy sauce
- ½ tablespoon rice wine vinegar
- 1 heaped tablespoon runny honey
- 50g unsalted peanuts
- 1 punnet of salad cress
- RIBBON SALAD
- ½ a cucumber
- 1 large carrot
- ½ a bunch of fresh coriander
- 1 tablespoon low-salt soy sauce
- 1 tablespoon rice wine vinegar
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