Szechuan Chicken

Ingredients for 4

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 149.9ºF / 65.5ºC.

• Step 2

  Dry roast peppercorns until fragrant

• Step 3

  Pound peppercorns and chillies in mortar and pestle until peppercorns are powder (chilli can remain chunky)

• Step 4

  Chop spring onions (green part only at this stage)

• Step 5

  Mix all ingredients besides chicken

• Step 6

  Add everything including chicken to a ziplock bag or vacuum bag

• Step 7

  Set in sous vide for 1 hour

• Fry

• Step 0

  Drain the liquid but keep it for sauce

• Step 1

  Heat oil to 180 Celsius. While oil is heating, reduce the retained marinade until thick and glossy.

• Step 2

  Fry chicken until golden brown

• Step 3

  Serve over rice with reduced marinade and garnished with sliced whites of the spring onions

Latest Comments