Szechuan Chicken with Cashews & Hong Kong Crispy Noodles

Fri, 23 October 2026

Szechuan Chicken with Cashews & Hong Kong Crispy Noodles

Ingredients

Chicken

· 600g boneless chicken thighs, diced

· 1 tbsp light soy sauce

· 1 tbsp Shaoxing cooking wine

· 1 tsp cornflour

· ½ tsp white pepper

Crispy Noodles

· 400g fresh Hong Kong egg noodles

· 2 tbsp vegetable oil

Szechuan Sauce

· 2 tbsp light soy sauce

· 1 tbsp dark soy sauce

· 1½ tbsp oyster sauce

· 1 tsp crushed Sichuan peppercorns

· 1 tbsp Chinese black vinegar

· 1 tbsp Shaoxing cooking wine

· 1 tsp sugar

· 150ml chicken stock

· 1 tsp cornflour mixed with 1 tbsp water

Stir-Fry

· 100g roasted cashew nuts

· 1 red pepper, diced

· 1 green pepper, diced

· 1 onion, sliced

· 3 garlic cloves, chopped

· 20g fresh ginger, chopped

· 4–6 dried red chillies

· 1 tsp crushed Sichuan peppercorns

· 3 spring onions, sliced

· 1 tbsp vegetable oil

Method

1. Marinate the chicken: Mix the chicken with soy sauce, Shaoxing wine, potato starch and white pepper. Leave for 15 minutes.

2. Crisp the noodles: Cook the noodles according to the packet instructions, drain well and fry in hot oil until golden and crispy on both sides. Set aside.

3. Cook the chicken: Heat a wok with oil and stir-fry the chicken until golden and cooked through. Remove and set aside.

4. Make the sauce: Stir-fry the dried chillies and Sichuan peppercorns briefly, then add the garlic and ginger. Add the peppers and onion and stir-fry for 2–3 minutes.

5. Bring it together: Return the chicken to the wok. Add the prepared sauce ingredients and bring to a simmer. Stir in the cornflour mixture until glossy and thickened. Toss through the cashews and spring onions.

6. Serve: Place the crispy noodles on a platter and spoon the Szechuan chicken over the centre. Garnish with spring onions and serve immediately.

Chef’s tip: Keep the noodles crispy by adding the chicken and sauce just before serving.