Szechuan Chicken

Author

caseykeating

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 149.9F / 65.5C

Ingredients

• 1/2 cup soy sauce
• 1/4 cup dark brown sugar
• Heaped tablespoon garlic ginger paste
• 5 dried red chillies
• 1 star anise
• Tablespoon Szechuan peppercorns
• 5 spring onions
• 2 teaspoons apple cider vinegar
• 1/2-1 tablespoon Chinese 5 spice
• 1/4 cup of flour or cornflour for lighter finish
• 1kg chicken (Maryland is best)

Directions

1. Set your Anova Sous Vide Precision Cooker to 149.9ºF / 65.5ºC.
2. Dry roast peppercorns until fragrant
3. Pound peppercorns and chillies in mortar and pestle until peppercorns are powder (chilli can remain chunky)
4. Chop spring onions (green part only at this stage)
5. Mix all ingredients besides chicken
6. Add everything including chicken to a ziplock bag or vacuum bag
7. Set in sous vide for 1 hour

Fry

1. Drain the liquid but keep it for sauce
2. Heat oil to 180 Celsius. While oil is heating, reduce the retained marinade until thick and glossy.
3. Fry chicken until golden brown
4. Serve over rice with reduced marinade and garnished with sliced whites of the spring onions