Serves 1
Directions
- 1Combine cornstarch and baking soda in a bowl, add chicken slices, and toss until coated.
- 2Place chicken slices on a chopping board and use a rolling pin to pound them until thin and slightly translucent.
- 3Place capsicum, garlic, and spring onion in a heatproof bowl, then pour hot oil over the aromatics.
- 4Stir in sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and chilli oil to the bowl.
- 5Bring a pot of water to a boil with Sichuan peppercorns, spring onion, ginger, and cooking wine.
- 6Cook the chicken in small batches for about one minute until fully white.
- 7Transfer cooked chicken directly into the sauce, toss until evenly coated, and serve.
Ingredients
- 1 chicken breast, thinly sliced
- 1/2 cup cornstarch
- 1/2 tsp baking soda
- green capsicum, finely chopped
- red capsicum, finely chopped
- garlic, minced
- spring onion, chopped
- sugar
- soy sauce
- oyster sauce
- sea salt
- sesame seeds
- chilli oil (optional)
- hot oil
- sichuan peppercorns
- spring onion
- ginger, sliced
- cooking wine
Equipment
bowlchopping boardrolling pinheatproof bowlspatulapottongsstrainer
Tips
- You can place a piece of cling wrap over the chicken before pounding to prevent it from sticking to the rolling pin.
Related recipes
Potsticker & Rice Bake
Chinese · Dinner
Asian Style Pot Roast
Chinese · Dinner
Viralowe pierożki z patelni
Chinese · Dinner
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner