Guizhou Chili Chicken

• servings: 1
• active time: 15mins
• total time: 30mins

Ingredients

1 portion of boneless chicken

2 spring onions

100ml chicken stock

80ml neutral oil

1tbsp Ciba Lajiao

15g minced ginger

3 minced garlic cloves

1tbsp Doubanjiang

2tsp Tian Mian Jiang

2tsp soy sauce

1tsp Shaoxing

1tsp red Sichuan peppercorns

1/2tsp green Sichuan peppercorns

1/2tsp granulated sugar

1/2tsp flour

1/2tsp cornstarch

Directions

First, toast the red and green Sichuan peppercorns in a dry pan, stirring constantly until they are fragrant and just starting to brown, then remove.

Next, dice your chicken and mix in a bowl with 1tsp soy, 1/2tsp Shaoxing, 1/2tsp flour and 1/2tsp cornstarch until well combined.

Mix the Ciba Lajiao, Doubanjiang, Tian Mian Jiang, 1tsp soy, sugar, ginger and garlic until well combined.

Slice the spring onion white vertically in half, then halve again, slice the greens for garnish.

Heat 80ml of neutral oil over medium-high heat until shimmering, then add in the chicken and separate, then leave for 4-5mins until golden brown, before turning over and cooking for another 3mins.

Add the chili paste mix and stir fry for a minute until the chicken is coated and the oil stained red, then add the spring onion whites and pour in the chicken stock. Mix well and let reduce for 3mins; you want it to be thickened, but not too much. Use a cornstarch slurry if need be, then when sufficiently thick remove and serve with white rice.