Szechwan Spicy Chicken Daigo Sakanaka Serves 6 Chicken thighs 300g Peanuts 50g Red cone peppers 3 or 4 Japanese pepper seeds 1 teaspoon Welsh onion (a thin one) 1 Ginger root small amount Bell peppers 2 Red bell pepper 1 (Preliminary seasonings) Salt 1 pinch Pepper small amount Soy sauce 2 teaspoons Japanese sake 1 tablespoon Egg 1 tablespoon Potato starch 1 tablespoon Vegetable oil 2 tablespoons (Other seasonings) Soy sauce 2 tablespoons Vinegar 2 teaspoons Sugar 2 teaspoons Japanese sake 1 tablespoon Stock 2 tablespoons Potato starch dissolved in water 1 teaspoon Sesame oil 1 teaspoon １． Make several cuts at right angles to the tendons of the chicken. Cut the chicken horizontally and open to form 1.5 cm-thick flat pieces. Then, cut it into 1.5 cm-wide strips, and then into 1.5cm cubes. ２． Season the chicken with the preliminary seasonings. First, season with the salt, pepper, soy sauce and sake, and mix well with your hand. Next, add the egg and potato starch and mix until the surface of the chicken is lightly coated. Lastly, add the vegetable oil and mix while separating each piece of chicken. ３． Roast the peanuts in an oven at 150ｰC for 12 to 13 minutes. Stir the peanuts every 4 to 5 minutes while roasting. Then, remove the thin film from the peanuts. Remove the seeds from the red cone peppers. Remove any stems from the Japanese pepper seeds. ４． Cut the Welsh onion crosswise into 1.5cm-wide, ring-shaped pieces. Cut the ginger root into 7mm-square thin slices. Remove the seeds from the red and green bell peppers and cut into 1.5cm-square pieces. ５． Combine the soy sauce, vinegar, sugar, sake and stock, and mix well. ６． Heat the empty wok well and add cold oil to cover the surface. Remove the oil. ７． Heat 200cc of oil in the same wok to 130ｰC, and fry the red and green bell peppers and Welsh onion for approx. 10 seconds. Then, strain the oil and save the bell peppers and Welsh onion. ８． Heat a tablespoon of oil in the wok and fry the Japanese pepper seeds over low heat until you smell the aroma. Remove the pepper seeds. ９． Fry the red peppers in the oil remaining in the wok. When you smell the aroma, add the chicken and continue cooking over medium heat. Take care not to burn the surface of the chicken. １０． After 7 to 8 minutes, when the chicken is almost done, add the ginger root and continue cooking. Add the fried bell peppers, Welsh onion and Japanese pepper seeds. When all the ingredients are heated thoroughly, stir in the seasoning mix to season. Then, stir in the potato starch dissolved in water and mix all the ingredients together. １１． Add the sesame oil and continue frying. When you smell the aroma, remove from the heat to serve. Home | Tsuji Academy | Recipes Go to NTT Gourmet