serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Wok This Way
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 large chicken breast, cut into 1.5 cm cubes
- 1/3 cup (80 ml) vegetable oil
- ½ cup unsalted roasted peanuts
- 12 - 15 large dried chillies, seeds removed, snipped into 1 cm lengths
- 1 tsp Sichuan peppercorns
- 2 garlic cloves, finely chopped
- 2 tsp finely grated ginger
- 6 thick spring onions (about 1 cm in diameter), cut into 1 cm pieces
- a little cornflour mixed with cold water, to thicken (optional)
- chilli oil, to serve
For the marinade
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 1 tsp cornflour
- a pinch of bicarb soda
For the sauce
- 1 tbsp sugar
- 1 tbsp Chinkiang black vinegar
- 1 tsp sesame oil
- 1 tsp dark soy sauce
- 1 tbsp soy sauce
Marinating time: 5 minutes
Instructions
- In a medium bowl, combine the chicken with the marinade, mix well to combine and set aside. Heat the oil in a large wok or frying pan over high heat, then fry the peanuts for 1 minute, or until browned, then use a slotted spoon to remove from the pan.
- Add the marinated chicken to the wok and stir-fry for 1-2 minutes, or until the chicken is lightly browned, then remove with a slotted spoon to a clean bowl. Add the dried chillies and Sichuan peppercorns to the wok. Cook, tossing, for a few seconds, until just fragrant, then add the garlic and ginger and cook for a further minute. Combine the sauce ingredients in a small bowl.
- Return the chicken to the pan with the spring onions and the sauce mixture. Cook, tossing, until the chicken is cooked through and coated well with the sauce. If needed, add a little cornflour mixed with cold water to the pan to thicken the sauce. Stir through the peanuts and serve immediately with a drizzle of chilli oil.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Wok This Way
