Gunpowder chicken with dried red chillies & peanuts

Name: Gunpowder chicken with dried red chillies & peanuts
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 900 grams 12 boneless, skinless chicken thighs (about , cut into pieces; 1 Tbsp dark soy sauce; 2 Tbsps vegetable oil; 15 whole dried birds-eye chillies; 1 teaspoon Sichuan peppercorn, ground; 1 bunch spring onions, cut into 2½ cm pieces; 50 grams whole roasted peanut; 5 Tbsps dark soy sauce; 2 Tbsps Shaohsing rice wine; 4 Tbsps Chinese black vinegar; 4 Tbsps chicken stock; 1 Tbsp caster sugar; 1 Tbsp cornflour, mixed into 1 tbsp water

Gunpowder chicken with dried red chillies & peanuts could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 6. One serving contains 307 calories, 34g of protein, and 15g of fat. It works best as a main course, and is done in roughly 25 minutes. If you have bird's-eye chillies, soy sauce, vinegar, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Red braised ginger pork belly with pickled chillies, Caramel Corn with Peanuts and Dried Cherries, and Ken Hom's stir-fried chicken with chillies & basil.

Instructions

Marinate the chicken with the soy and leave to sit for 1 hr. If you dont have time to marinate, dont worry but it does add extra flavour.

Ingredients you will need

Whole Chicken

Mix the sauce ingredients in a small bowl and set aside.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Using a wok and a small amount of the oil, sear the chicken in batches. When its all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds.

Ingredients you will need

Chili Pepper