Gunpowder chicken with dried red chillies & peanuts

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• badzilla

  17 February 2013

  badzilla rated and commented on this recipe

  

  A lovely dish but very unhelpful with respect to quantities if cooking for two as a main meal. For a complete review and a picture go to http://www.badzilla.co.uk/Good-Food--Gunpowder-Chicken-with-Dried-Red-Chillies-and-Peanuts

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• von

  17 February 2013

  von rated and commented on this recipe

  

  Made this last night and apart from turning out very dark it was fabulous , great heat. I cooked it for two so divided the thighs but kept the same amounts for the sauce. My husband says its on the definite to make again list. For some reason I can't rate it but it would definitely get a 10/10.

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• von

  17 February 2013

  von commented on this recipe

  Oops just worked out how to rate, definitely top marks

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• Jen_Atkinson

  21 February 2013

  Jen_Atkinson commented on this recipe

  I don't eat poultry or red meat, but this looks fab. Do you think it would work with fish or tofu?

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• peter goodman

  22 February 2013

  peter goodman rated and commented on this recipe

  

  Great recipe, very simple and tasty. A slight warning about the cost of the rice win and special vinegar would be useful, maybe with links to other recipes that an use these up.

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• coconilla

  26 February 2013

  coconilla rated and commented on this recipe

  

  Very quick and easy. I substituted with leeks, red wine vinegar and chilli flakes, and added Chinese white pepper. It is a tasty variation on my usual chicken dinners.

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• Tracy

  01 March 2013

  Tracy rated and commented on this recipe

  

  Delicious! Will definitely make again. I bought the vinegar and wine at our local Asian food shop and thought they were very reasonable. All the family enjoyed this. Top makes

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• LAURETTE

  09 March 2013

  LAURETTE commented on this recipe

  Very nice , I reduced the chillies by half to reduce heat , also changed the Soy sauce ratio to 3 tbsp of Dark Soy and 2tbsp of light Soy to reduce intensity.

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• CJ

  14 April 2013

  CJ rated and commented on this recipe

  

  Best recipe I've ever tried from internet and signed up to tell you. Used low sodium Tamari, no sodium chicken broth (6 Tb), added 2 sliced & slightly cooked carrots & small amount of chopped precooked broccoli, 4 cloves minced garlic, and a generous handful of cooked rice noodles. Made in 2 batches, one with bird's-eye the other with 2 rehydrated ghost peppers. Husband was ecstatic with the ghost (I could not eat that one - wow!). The small amount of rice noodles really helped tie it all together. Thank You!

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• Meg

  06 May 2013

  Meg rated and commented on this recipe

  

  This turned out very well. Had difficulty finding the Sichuan peppercorns but got them online eventually.

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• Jayjo

  29 May 2013

  Jayjo rated and commented on this recipe

  

  Hardly ever not finish a meal but I could not finish this, really disappointing , it looked so nice but the taste was terrible , too strong, and it wasn't the hotness as I love spicy foods. Worst dinner I've had in a long time.

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• SHall

  01 June 2013

  SHall rated and commented on this recipe

  

  Really tasty. I couldn't get hold of Sichuan peppercorns and so just used black peppercorns. I also omitted the Chinese black vinegar and used 1 chilli with seeds for enough food for 2 people; it still tasted really good (and plenty hot enough).

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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 peppercorns , ground
• bunch spring onions , cut into 2.5cm pieces
• 50g whole roasted peanuts

FOR THE SAUCE

• 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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Difficulty and servings

Serves 6-8 as part of a buffet

Preparation and cooking times

Prep 15 mins

Cook 10 mins

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 peppercorns , ground
• bunch spring onions , cut into 2.5cm pieces
• 50g whole roasted peanuts

FOR THE SAUCE

• 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

PER SERVING (8)

306 kcalories, protein 29g, carbohydrate 9g, fat 17 g, saturated fat 4g, fibre 1g, sugar 4g, salt 2.7 g

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