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

Get In Touch

Have some recipe feedback? Spotted a bug? Let us know.