Cuisine
Time
30 min mins
Servings
4 people people
1. Soak large red chillies, whole, in hot water for 10-15 minutes
2. While the chillies are soaking, finely slice the onion and red pepper, before then cutting your chicken thighs into cubes. Set the cubed chicken into a separate bowl, then finely dice the garlic and birdseye chillies and finally crush the Sichuanese peppercorns with either a pestle and mortar or a rolling pin.
3. Next, marinate your chicken. Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the cubed chicken and then massage well.
4. In a separate bowl, mix all of the sauce ingredients together.
5. At this point, your large red chillies should be soaked. Remove them from the hot water and place in a bowl with the chopped garlic, birdseye chillies and Sichuanese peppercorns to form your ‘Spice Mix’.
6. Time to build your wok clock! On a large plate, place the sliced onions at 12 o’clock. Then arrange the peppers, spice mix, marinated chicken, sauce and cashew nuts clockwise around the edge of the plate. Time to get wokking!
