Kung Pao Chicken & Sichuan Peppercorn Salt 🌶 🇨🇳

Though I grew up in Hong Kong with Cantonese style cooking, the cuisine of Sichuan Province in southwestern China with its bold flavours, pungency and spiciness has always been my penchant.  Kung Pao Chicken is one of those classic dishes that combines the subtle heat of dried chillies with the unique numbing aroma of Sichuan peppercorns.  Chicken cubes are marinated, then fried in chilli infused oil, which gives you the base note (as in a musical scale). Seasonings are added to create a balance of sweet, sour and savoury taste, with roasted peanuts tossed in for crunch.  And if that's not enough to make your mouth water, Sichuan peppercorn salt is sprinkled on top to finish the dish on a high note.

Serves 2-3

INGREDIENTS

• 400g / 14oz skinless, boneless chicken thighs, cut into 1cm / ½" cubes
• 1 tablespoon cornflour
• 1 tablespoon Chinese Shaoxin wine
• 2 tablespoons vegetable or peanut oil
• 8 small dried red chillies
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons brown sugar
• 1 tablespoon light soy sauce
• 2 teaspoons Chinese black vinegar
• ¼ cup roasted unsalted peanuts
• a pinch of Sichuan peppercorn salt

For Sichuan peppercorn salt:

• 4 tablespoons sea salt
• 2 tablespoons Sichuan peppercorns

METHOD

1. In a bowl, combine chicken cubes with cornflour and wine.  Marinate in the fridge for 20 minutes.
2. Place oil and chillies in a cold wok.  Turn heat to low and let the chillies fry gently in the oil for about 1 minute, pushing them around a little with a metal spatula, until they begin to darken in colour and the oil is infused.  Use a slotted spoon to transfer them to a dish.
3. Increase the heat to high.  When the chillies-infused oil in the wok is very hot, add the chicken.   Let them brown on one side for at least 30 seconds undisturbed before tossing the pieces around to cook through.
4. Add the ginger and the reserved chillies and stir fry for 30 seconds.
5. Add sugar, soy sauce, vinegar and peanuts.  Toss to combine as each ingredient is added.
6. Remove from heat.  Sprinkle on top a pinch of Sichuan peppercorn salt.  Serve immediately with rice.

To make Sichuan peppercorn salt:

1. Place salt and peppercorns in a heavy base frying pan.  Toast them over low heat, shaking the pan to move the mixture around until smoke begins to appear and the peppercorns are aromatic, about 8 minutes.  Leave them to cool.
2. Process the mixture in a blender or a mortar and pestle until the peppercorns are crushed.

Note: Though Sichuan peppercorn salt can be purchased from the shops, it is better to make your own.  They can be used to season a variety of dishes to give them a savoury and aromatic kick.  Keep the mixture in a sealed jar in your pantry.  It will last for a few months.

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