Gunpowder chicken with dried red chillies & peanuts - Good Food Middle East
This classic dish from the Chinese province of Sichuan isn’t as spicy if you remove the chilli seeds – complete with a sticky, sweet and rich sauce
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Spatula
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
- Plate
Ingredients
- 12 boneless, skinless chicken thighs (about 900g), cut into pieces
- 1 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 15 whole dried bird's-eye chillies
- 1 tsp Sichuan peppercorn, ground
- bunch spring onions, cut into 2½ cm pieces
- 50g whole roasted peanuts
- 5 tbsp dark soy sauce
- 2 tbsp Shaohsing rice wine
- 4 tbsp Chinese black vinegar
- 4 tbsp chicken stock
- 1 tbsp caster sugar
- 1 tbsp cornflour, mixed into 1 tbsp water
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