Sharing my Favourite Sichuan Chicken Recipe from the School of Wok:
You may remember I went to the School of Wok for a day of Chinese cookery. I was particularly thrilled with the Sichuan Chicken recipe we made and wanted to share it with London Unattached readers, but not until I’d checked with the School they were happy for me to do so. This is one of those dishes that makes you question why you might ever want to order a takeaway. It’s VERY tasty – and despite the chili and sichuan peppercorns, not ridiculously hot. Of course you could always add more!
There are a few tips that I learnt at the School that make this dish so perfect.
- Firstly, you REALLY need to prepare absolutely everything before you start to cook. Make the chicken marinade up and leave it for 30 minutes or so while you prepare the vegetables.
- Try to cut the vegetables into neat, regular shapes. We sliced the spring onions diagonally to make pretty shapes.
- Arrange the ingredients in the order you are planning to cook them. The best way to stir fry is to add the ingredients depending on the length of time they take to cook. So, you will start by cooking onions and peppers and add the delicate spring onions and cashews right at the very end.
- Have the wok hotter than you would imagine is correct. We were told that a normal electric hob won’t get the wok hot enough, you need either gas or an induction hob. And a very lightweight wok is best so that it heats up quickly.
- Make sure you use a high burn point oil to stir fry. NOT olive oil or sesame oil both of which are far too delicate and have too low a burn point. Sunflower oil or corn oil are both fine.
We DID all pay attention, honestly! And the end result was totally delicious.
So this is the recipe I learnt for Sichuan Chicken. We used chicken thigh meat because it doesn’t dry out as easily as chicken breast, but if you prefer you can use chicken breast.
If you want to learn more about the School of Wok pop over to their web site and take a look at the courses. I think there really is something for everyone.