Chicken in hot sauce, Sichuan style

Name: Chicken in hot sauce, Sichuan style
Cuisine: China
Ingredients: 1 teaspoon freshly ground Sichuan pepper; 1 tablespoon chilli sauce; 1 dessertspoon red wine vinegar or red Chinese vinegar; a few drops of sesame oil; 3 teaspoons sugar; 1 dessertspoon red wine vinegar or red Chinese vinegar; 2 teaspoons cornflour; 2 tablespoons water; 1 dessertspoon light soy sauce; 5 tablespoons vegetable oil; 1 dessertspoon rice wine, sake or dry sherry; 1 tablespoon light soy sauce; 1 dessertspoon rice wine, sake or dry sherry; 1 dessertspoon rice wine, sake or dry sherry; 4 spring onions, trimmed and sliced diagonally into 1 cm/½ inch lengths; 3 garlic cloves, peeled and finely chopped; 1 bag of baby spinach leaves, washed and dried; vegetable oil, for stir-frying; 4 skinless, boneless chicken breasts, cut into 2.5 cm /1 inch cubes; 4 skinless, boneless chicken breasts, cut into 2.5 cm /1 inch cubes; 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 skinless, boneless chicken breasts, cut into 2.5 cm /1 inch cubes

Asia
China
Sichuan
Main course

Method

Mix all the ingredients for the marinade in a bowl, add the chicken and turn to coat, then leave for 30 minutes.
Mix all the ingredients for the sauce in a bowl and put to one side.
Heat a wok, add a little vegetable oil and stir-fry the chicken, stirring continuously to prevent the chicken from sticking.
When the chicken is cooked, stir in