A recipe from ” Chinese-ish” by Joanna Hu and Rosheen Kaul.
Ingredients
- 500 g chicken thigh fillets cut into bite-size pieces,
- 2 teaspoons black peppercorns
- 2 teaspoons sichuan peppercorns
- 1 tablespoon fish sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- vegetable oil for deep-frying
- 1 leaves bunch basil picked, stems discarded
- 1 red chilli thinly sliced
- Steamed rice to serve
- MARINADE:
- 1 teaspoon oyster sauce
- ½ teaspoon ginger juice
- 2 teaspoons Shaoxing wine
- 1 egg white
- 30 g cornflour
Servings:
Instructions
- To make the marinade, combine all of the ingredients together in a bowl. Add the chicken and mix, then cover and leave in the fridge for 1-2 hours to marinate.
- Toast the black and Sichuan peppercorns in a wok or frying pan over low heat until fragrant. Allow to cool, then crush with a mortar and pestle.
- Combine the fish sauce, dark soy sauce, oyster sauce, Shaoxing wine and 2 tablespoons water in a bowl, and set aside.
- Heat enough oil for deep-frying in a wok or heavy-based pan. Add the basil leaves and fry them briefly, just until they stop sizzling. Remove and set aside on paper towel to drain.
- Stir the chicken through the marinade once more, then carefully deep-fry in batches for around 30 seconds. Remove and set aside.
- Discard all but 2 tablespoons of oil from the wok and heat over high heat, until smoking. Add the crushed peppercorns and stir-fry briefly, then return the chicken to the wok with the fish sauce mixture and toss to coat in the sauce.
- Stir-fry over high heat until the sauce thickens and the chicken is cooked, 2-3 minutes. Add the sliced red chilli and stir through.
- Transfer the chicken to a plate and sprinkle with the fried basil leaves. Serve with steamed rice.
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