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Gunpowder Chicken

Category: Main Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00

Ingredients

500g boneless chicken thighs

1 tbsp Wing Yip Dark Soy Sauce

2 tbsp sunflower/vegetable oil

8-9 dried whole red chillies

1 tsp Szechuan peppercorns, lightly crushed

200g roasted peanuts

2 spring onions, thinly sliced

Sauce:

1 ltr chicken stock

4 tbsp Wing Yip Dark Soy Sauce

2 tbsp rice vinegar

1 tbsp Chinese black vinegar

1 tsp sugar or honey

1 tbsp cornflour

Cooking Method

Step 1

1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.

Step 2

2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.

Step 3

3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.

Step 4

4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.

Step 5

5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.

Step 6

6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

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