Sichuan Chicken Thighs


Chicken thigh is the best part of the bird for me because its rich meat is tastier and stands up to robust flavors. This dish shows just how good it can be, cooked in a wonderfully sticky marinade. Sh...

What you will need

skinless (boneless chicken thighs)

Sunflower or peanut oil (for frying)

3 garlic cloves (peeled and sliced)

1 piece ½-inchof fresh ginger (peeled and grated)

1 red chile (seeded and finely chopped)

1 tsp Sichuan peppercorns (toasted and roughly ground)

Zest of ½ orange

Pinch of sugar

cup ¼light soy sauce

2 Tbsp Shaoxing rice wine

1 Tbsp rice vinegar

Sea salt and freshly ground black pepper to taste

3 scallions (trimmed and roughly chopped)

Soy sauce

Toasted sesame oil


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