• Home
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel General
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA
  • Recipes
    • Soups
    • Lunch
    • starter
    • Mains
    • side dish
    • Desserts
    • Cocktails and Drinks
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Vegetarian
    • Fish and Shellfish
    • Poultry
    • Meat
    • Balcony Gardening
  • Restaurants
    • Chelsea
    • Covent Garden
    • Kings Cross
    • Knightsbridge
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Soho
    • South London
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
  • Events
    • London Life
      • Foodie London
      • Visiting London – Five Must Do Sights
      • Visiting London – London Travel Tips
      • Miscellaneous
  • Giveaway

London Unattached - Mid-Life London Living

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Poultry / Sichuan Chicken from the School of Wok

Sichuan Chicken from the School of Wok

September 11, 2017 by Fiona Maclean 15 Comments

Last Updated on November 12, 2018

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 chilli and Sichuan peppercorns, not ridiculously hot.  Of course, you could always add more!

Sichuan-chicken-School-of-Wok

 

There are a few tips that I learnt at the School that make this dish so perfect.

Students at the School of Wok

  • 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.

5 from 6 votes
Sichuan-chicken-School-of-Wok
Print
Stir Fried Sichuan Chicken
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

A delicious and easy recipe for spicy Sichuan chicken cooked in a wok

Course: Main Dish
Cuisine: Chinese
Keyword: asian, chicken, chinese, sichuan
Servings: 2
Calories: 280 kcal
Author: School of Wok
Ingredients
  • 200 g Chicken thigh
  • 2 cloves Garlic
  • 1 teaspoon Sichuan pepper corns
  • 1 Onion
  • 1 Pepper
  • 2 Spring Onions
  • 100 g Cashew Nuts
  • 1 Birdseye Chili
Marinade
  • 1 tablespoon Corn flour
  • 2 tablespoons Light soy sauce
  • 1 pinch Chinese 5 spice
  • 1 teaspoon Sugar
  • Sesame Oil
Sauce
  • 1 teaspoon Chilli bean paste / chilli paste
  • 1 tablespoon Hoi sin sauce
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Rice wine (1-2 capfuls)
  • 1-2 tablespoon Vegetable oil for stir frying
Instructions
  1. Cut the chicken into large slices and place in a medium size bowl
  2. Throw all the liquid marinade ingredients into the chicken and mix well. Sprinkle the cornflour over the mixture and massage into the mixture. Leave to marinade for a minimum of 30 minutes.
  3. Slice the onion and pepper and place in a prep bowl (or on a board or plate organised in the order you will be cooking)
  4. Finely chop the chili and garlic and place in a small prep bowl (or on a board or plate organised in the order you will be cooking)
  5. Finely slice the spring onions and place in a small prep bowl (or on a board or plate organised in the order you will be cooking)
  6. Heat some vegetable oil in the wok till smoking
  7. Add the onions and peppers and stirfry for about 2 minutes
  8. Push the vegetables to the side of the wok and add a little more vegetable oil. Once it is at a high heat again add the crushed peppercorns, garlic and chicken. Stirfry until the chicken is golden brown (a few minutes)
  9. Add the cashew nuts to the wok and stir fry for a further 2 minutes
  10. Now add the chilies along with all the Sauce ingredients to the wok. Continue to stir-fry on
    a high heat. If the mixture is too dry add a little water
  11. Add a little sesame oil and garnish with the spring onions. Serve immediately.

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 website and take a look at the courses.  I think there really is something for everyone.

Sichuan-chicken-School-of-Wok

Meanwhile, if you are thinking of making this recipe at home, why not pin it for later.  And, while you are here, check the recipe I learnt at the School of Wok for Masaman Roast Poussin.

Spicy Sichuan Chicken Stir Fry

Filed Under: Poultry, Recipes Tagged With: chinese, stirfry

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Margaret Gallagher says

    November 24, 2018 at 7:58 pm

    Oòoo la la This is a dream recipe is adore – my friends will be impressed

    Reply
  2. Mary Leeson says

    November 12, 2018 at 9:17 am

    Love the sound of this one!

    Reply
  3. Camilla @FabFood4All says

    September 17, 2013 at 12:35 pm

    This sounds totally lush Fiona, you had my mouth watering at cashew nuts and then it just continued LOL.

    Reply
    • Fiona Maclean says

      September 17, 2013 at 2:42 pm

      It’s a fab recipe (not mine!!!) and I will definitely be making it again. I learnt how to make egg fried rice too that is just as good as the sort you get in any Chinese restaurant!

      Reply
  4. Laura @Travelocafe says

    September 15, 2013 at 8:31 pm

    What a great experience! I love WOK. It’s clear you had fun.

    Reply
    • Fiona Maclean says

      November 12, 2018 at 8:06 am

      What really impressed me was that this was every bit as good as a restaurant meal! Delicious!

      Reply
    • Fiona Maclean says

      November 12, 2018 at 9:16 am

      The best thing about this recipe is that the end result is really quite ‘posh’ despite fast cooking and prep times!

      Reply
  5. TaMara says

    September 15, 2013 at 6:59 pm

    I love Chinese food but have always been too afraid to try to cook it myself. I love the tips you shared. Thanks for sharing at Food on Friday!

    Reply
    • Fiona Maclean says

      November 12, 2018 at 8:06 am

      Such an easy recipe – and quite delicious!

      Reply
  6. Jess @UsedYorkCity says

    September 14, 2013 at 3:29 pm

    While there may be a few too many steps on here for my novice cooking skills, lol, this certainly seems VERY tasty, and I love that you can create Chinese favorites in house!

    Reply
    • Fiona Maclean says

      September 15, 2013 at 9:19 am

      It’s actually quite simple because most of the steps are BEFORE you cook. And they are just slicing the meat and veg so that when you start, you have nothing to distract you. I may post the egg fried rice recipe too, which is even easier and a great way to use up left over rice;)

      Reply
  7. Jacqueline @How to be a Gourmand says

    September 12, 2013 at 12:38 pm

    Such a fragrant dish Fiona – full of flavour. I am drooling!

    Reply
    • Fiona Maclean says

      September 14, 2013 at 8:02 am

      I really enjoyed the course – and this was my favorite of the recipes…

      Reply
  8. Stevie Wilson says

    September 12, 2013 at 5:24 am

    Yum yum yum.. love this dish… I love Chinese!

    Reply
    • Fiona Maclean says

      September 14, 2013 at 8:02 am

      me too, and this is a lovely recipe

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Me

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

Find Me

blogl

About London-Unattached

  • About Fiona Maclean
    • Writing for Other Publications
  • Enquiries/PR
  • Links to Other Sites
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack
  • Newsletter
  • Travel Bloggers Influencer Network

Recently Published

  • The Boy In The Dress at The RSC Stratford-upon-Avon – Review
  • Turkey Breast Paupiettes with Pickled Walnut, Apple and Sage
  • Lady of the Grapes Wine Bar – Review
Find My 5:2 Diet Recipes quickly and easily

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Search London Unattached


Copyright © 2019 · Magazine Pro Theme on Genesis Framework · WordPress · Log in