Smashed Sichuan Chicken
My version of Sichuan’s famous bang bang chicken. Serve warm with rice to mop up those mouth-numbing chicken juices.
Serves
4
500 g
Chicken Breasts
5 cm
Ginger
50 g
Savoy Cabbages
4 tbsp
Soy Sauce
1 tbsp
Balsamic Vinegar
2 tbsp
Crispy Chilli Oil
3 Cloves
Garlic
1 tsp
Ground Sichuan Peppercorn
½ tsp
Chilli Powder
½ tsp
Toasted Sesame Seed
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