Serves 1
Directions
- 1Slice the chicken breast into thin pieces.
- 2In a bowl, combine cornstarch and baking soda, then toss the chicken pieces until thoroughly coated.
- 3Place each piece of chicken on a chopping board between pieces of cling wrap, and use a rolling pin to pound until paper-thin and slightly translucent.
- 4In a heatproof bowl, combine the green capsicum, red capsicum, minced garlic, and chopped spring onion. Pour hot oil over them to release their flavor.
- 5Add sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and chilli oil to the bowl with the aromatics and mix well.
- 6Bring a pot of water to a boil, then add the Sichuan peppercorns, spring onion, ginger, and cooking wine.
- 7Cook the chicken in small batches for about one minute until completely white, then remove and transfer directly into the sauce.
- 8Toss the chicken well in the sauce to coat and serve.
Ingredients
- 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
- hot oil
- sugar
- soy sauce
- oyster sauce
- sea salt
- sesame seeds
- chilli oil (optional)
- sichuan peppercorns
- spring onion
- ginger, sliced
- cooking wine
Equipment
knifemixing bowlrolling pincling wrapchopping boardpottongsmesh strainer
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