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Gunpowder chicken with dried red chillies & peanuts

Gunpowder chicken with dried red chillies & peanuts

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A star rating of 4 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 6-8 as part of a buffet

This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce

  • Freezable
Nutrition: per serving (8)
NutrientUnit
kcal306
fat17g
saturates4g
carbs9g
sugars4g
fibre1g
protein29g
salt2.7g
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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 peppercorn , ground
  • bunch spring onions , cut into 2.5cm pieces
  • 50g whole roasted peanut

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

Method

  • STEP 1

    Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.

  • STEP 2

    Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

Goes well with

Recipe from Good Food magazine, February 2013

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A star rating of 4 out of 5.21 ratings
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