Frango com sal e pimenta

Ingredientes

• 1 1/2 pounds / 680 grams skinless boneless chicken thighs (cut into bite-sized pieces)
• 1 large onion (peeled, cut into quarters, separated into petals)
• 1 large red pepper (capsicum) (seeded and deveined and cut into 1-inch pieces)
• medium red chilli (as hot or as mild as you prefer - deseeded and finely chopped)
• 2 - 3 cloves garlic (finely minced)
• 1 teaspoon Sichuan peppercorns
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup / 120 ml sunflower oil (for frying)
• 2 - 3 spring onions (sliced)
• 1 teaspoon salt (use low-sodium if you prefer)
• 1 teaspoon ground black pepper (or use white pepper)
• 1 teaspoon Chinese 5-spice powder
• 1 teaspoon sesame oil
• 2 tablespoons sherry (or Shaoxing wine or mirin)
• 1/2 teaspoon sugar (optional)
• 3 - 4 tablespoons cornflour (for coating)

Modo de preparo

1. 1

   Cut the chicken thighs into bite-sized pieces and mix with the marinade ingredients (except the cornflour). Leave to stand for 15 minutes.

2. 2

   When you are ready to fry the chicken, mix in the cornflour. It will be quite sticky.

3. 3

   Heat the sunflower oil in a wok or large frying pan. Once the oil is hot add the chicken, one piece at a time, to keep it separate. The oil should be hot enough to sizzle gently when the chicken goes in.

4. 4

   Fry the chicken on moderate to high heat, using a spatula to turn it occasionally, until it is nicely browned on all sides and cooked through. This should take between 4 to 5 minutes. Remove it to a plate lined with paper towel.

5. 5

   Remove all but 2 tablespoons of oil from the pan that the chicken was cooked in. Add the chopped onions, red peppers and chilli, with the remaining salt, pepper and Sichuan peppercorns, and stir-fry them for 3 to 4 minutes on moderate to high heat until the onions start to turn translucent and the pepper is softened slightly.

6. 6

   Add the garlic and spring onions (reserve a few spring onions for garnish) and continue to stir-fry for another 2 minutes.

7. 7

   Add the cooked chicken pieces, stir well to combine and cook for a further minute or two until the chicken is heated through.

8. 8

   Transfer to a serving dish, garnish with additional chopped spring onions and serve immediately with white rice or noodles.