Description
A vibrant and flavorful Gunpowder Chicken dish featuring tender boneless chicken thighs stir-fried with fiery dried bird’s-eye chillies, crunchy roasted peanuts, and aromatic Sichuan peppercorns, all brought together in a rich, tangy sauce made from dark soy, Shaohsing rice wine, black vinegar, and chicken stock. This dish packs a delightful punch of heat and umami, perfect for lovers of bold Asian flavors.
Ingredients
Scale
Chicken Marinade
- 12 boneless, skinless chicken thighs (about 900g), cut into pieces
- 1 tbsp dark soy sauce
Cooking Ingredients
- 2 tbsp vegetable oil
- 15 whole dried bird’s-eye chillies
- 1 tsp Sichuan peppercorn, ground
- bunch spring onions, cut into 2½ cm pieces
- 50g whole roasted peanuts
Sauce
- 5 tbsp dark soy sauce
- 2 tbsp Shaohsing rice wine
- 4 tbsp Chinese black vinegar
- 4 tbsp chicken stock
- 1 tbsp caster sugar
- 1 tbsp cornflour, mixed into 1 tbsp water
Instructions
- Marinate the Chicken: Combine the chicken pieces with 1 tablespoon of dark soy sauce, mixing well to coat evenly. Let it sit for 1 hour to absorb the flavors. This step can be skipped if short on time, but marinating adds depth to the dish.
- Prepare the Sauce: In a small bowl, mix together 5 tablespoons dark soy sauce, 2 tablespoons Shaohsing rice wine, 4 tablespoons Chinese black vinegar, 4 tablespoons chicken stock, 1 tablespoon caster sugar, and the cornflour slurry made by mixing 1 tablespoon cornflour with 1 tablespoon water. Set this sauce mixture aside.
- Sear the Chicken: Heat a wok over medium-high heat with a small amount of the vegetable oil. In batches, sear the marinated chicken pieces until browned on all sides. Remove the browned chicken from the wok and set aside.
- Cook the Chillies: Snip the stems from the dried bird’s-eye chillies and shake out most of the seeds. Add the remaining vegetable oil to the wok and stir-fry the chillies for 1 minute, shaking the wok constantly to prevent burning and release their smoky, spicy aroma.
- Combine Ingredients: Return the seared chicken to the wok along with the ground Sichuan peppercorns, spring onions, and roasted peanuts. Stir-fry everything together for 1 minute to meld the flavors.
- Add the Sauce and Thicken: Pour the prepared sauce mixture into the wok. Stir continuously for a few minutes until the sauce thickens and coats the chicken and other ingredients beautifully. Once the sauce is glossy and well-incorporated, remove from heat and serve immediately.
Notes
- Adjust the number of dried chillies to control the heat level according to your preference.
- Using Shaohsing rice wine adds authenticity, but dry sherry can be substituted if unavailable.
- For a nuttier flavor, you can lightly toast the peanuts before adding them.
- Ensure constant stirring when cooking the chillies to avoid burning and bitterness.
- This dish pairs well with steamed jasmine rice or plain noodles to balance the heat.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Keywords: Gunpowder chicken, Sichuan peppercorn, dried bird's-eye chillies, stir-fried chicken, Chinese chicken recipe, spicy chicken, peanut chicken
