Sichuan Chilli Chicken with lemon grass and lime leaf steamed jasmine rice

Fri, 4 July 2025

200g chicken fillet sliced 

Marinade:

3 tbsp light soy sauce

1 tbsp Chinese Shaoxing wine

1 tbsp sesame oil

2 tbsp tomato ketchup 

 

100g Irish potato starch

1 tbsp Sichuan peppercorns

3 tbsp light soy sauce

Sliced red peppers

2 tbsp Chinese Shaoxing wine

vegetable oil for shallow frying

3 garlic cloves, roughly chopped

1 white onion small dice 

1 red pepper 

5cm/2inches-piece ginger, peeled and sliced into fine strip

1 red chillies. 

3 scallions

 

Method: 

 

1. Marinate the sliced chicken for 5 mins, then coat in potato starch, fry in shallow oil for 10 mins or cook in the air fryer until from and golden brown at 180c. Drain and set aside for use later. 

 

1. Place Sichuan peppercorns in a dry frying pan or wok over medium-high heat. Toast the peppercorns, shaking the pan regularly, until they are aromatic and just starting to smoke. Using the back of your wooden spoon crush the aromatics a little to release the flavour.

 

1. Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine
2. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot 165°C or when a chopstick dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 3-4 minutes). Drain on paper towel or a strainer.

 

1. Heat 1 tbsp of oil in a clean wok or large frying pan over high heat. Add the garlic and stir-fry for 10 seconds. Then add the garlic, ginger onions, peppers & chillies. Then add the cooked chicken Sichuan pepper powder, spring onions and the stir-fry sauce mixture. Stir-fry until well combined. Remove from heat and serve with steamed jasmine rice.