Executive Chef Zack Trương from the Pan Pacific Hanoi

Craving an adventure for your taste buds? Look no further than 'Chongqing Diced Chicken with Dried Chili and Peppercorn'. This fiery dish explodes with the electrifying flavours of Sichuan cuisine, offering a symphony of textures and tastes that will tantalise your senses. Get ready for an unforgettable culinary journey – let's explore the secrets behind this delectable dish with Executive Chef Zack Trương.

Ingredients:

• 160g chicken
• 10g Sichuan peppercorn sauce
• 10g dried chilli
• 400ml cooking oil
• 20g ginger
• 10g garlic
• 10g Sichuan peppercorn
• 10ml Sichuan peppercorn oil
• 30g spring onion
• 20g dried chilli
• 10g chicken powder
• 20g sugar

Chongqing diced chicken with dried chilli and peppercorns

Preparation:

• Marinate the chicken: In a bowl, toss the chicken cubes with salt, pepper, and enough cornstarch to lightly coat.
• Deep-fry the chicken: Heat oil in a wok or large skillet to 175°C. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
• Aromatic stir-fry: Heat a fresh tablespoon of oil in the wok over medium heat. Add the ginger, garlic, Sichuan peppercorns, and chilli flakes. Stir-fry for about 30 seconds, until fragrant.
• Combine and coat: Add the fried chicken back to the wok and toss gently to coat with the aromatic mixture.
• Flavour symphony: Add the chicken powder, sugar, Sichuan peppercorn wine (if using) and Sichuan peppercorn oil (if using). Stir-fry for another minute until everything is well combined and heated through.
• Garnish and serve: Transfer the chicken to a serving plate. Garnish with chopped spring onions and sprinkle with additional chilli flakes (optional). Enjoy this fiery and flavourful dish!

Pan Pacific Hanoi is at 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 38238888. VNS