READY IN: 40mins

INGREDIENTS

  • 600gchicken, cut into bite size pieces
  • 2tablespoonssoy sauce
  • 1tablespoonbrandy
  • 1tablespooncornflour
  • 2spring onions, chopped
  • 2teaspoonsginger, minced
  • vegetable oil (for frying)
  • 1tablespoonolive oil
  • 1tablespoon sichuan pepper
  • 12 dried red chilies, copped
  • 1tablespoongarlic, minced
  • 1tablespoonginger, minced
  • 2spring onions, chopped
  • 12 teaspoonsalt
  • 12 teaspoonsugar
  • NUTRITION INFO

    Serving Size: 1 (650) g

    Servings Per Recipe:2

    Calories: 900.5

    Calories from Fat 482 g 54 %

    Total Fat 53.7 g 82 %

    Saturated Fat 14.2 g 70 %

    Cholesterol 225 mg 75 %

    Sodium 1829 mg 76 %

    Total Carbohydrate37.6 g 12 %

    Dietary Fiber 6.8 g 27 %

    Sugars 16.6 g 66 %

    Protein 64.6 g 129 %

    DIRECTIONS

  • Mix soy sauce, brandy, cornflour, spring onions and ginger.
  • Add the chicken pieces and mix to coat. Cover and marinate for one hour.
  • Heat the oil in a deep frying pan or wok and deep fry the chicken pieces in batches each for around 5 minutes. Remove the batches of chicken and drain on kitchen paper.
  • Heat the olive oil in a wok and fry the Sichuan pepper and dried red chilies for about 1 minute.
  • Add the garlic and ginger and stir fry for 30 seconds. Don’t burn the garlic.
  • Add the reserved cooked chicken, salt, sugar and green onions.
  • Stir until combined.
  • Serve hot with steamed white rice or rice noodles.
  • Source: Read Full Article