Ingredients
- 400-500 g chicken thigh fillets
- 1 tbsp sichuan pepper
- ca 1 cm fresh ginger, peeled and finely chopped or grated
- 4 cloves garlic
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tbsp honey
- 3-4 stalks spring onion
- chopped chili to taste
- coriander for serving
- peanuts for serving
- rice for serving
- 2-3 dl rapeseed or peanut oil
Instructions
Heat a frying pan and dry-toast the sichuan pepper for a couple of minutes. Use a mortar to crush the pepper, then pour it into a bowl through a sieve so you don't get any pieces that haven't been fully crushed.
Add the cornstarch and mix well. Cut the chicken thigh fillets into smaller pieces and toss together with the cornstarch mixture.
Heat the oil well and add about half of the chicken. Let it deep-fry for about 8-9 minutes. Use a slotted spoon to lift out the chicken and place on paper towels. Repeat with the second half of the chicken.
When done, pour off most of the oil – leave a little bit in the pan. Add the ginger and garlic and fry quickly. Then add the spring onion and chili along with the chicken.
Mix the vinegar, soy sauce and honey together and pour over the chicken – let it reduce quickly. Serve with rice, some crushed peanuts and coriander.
Notes
Feel free to use more sichuan pepper if you want a stronger numbing effect in the dish.
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