Photo: Lily Banse
Gunpowder chicken with dried red chillies & peanuts
13 ingredients
15 min + 10 min
Serves 6-8 as part of a buffet
openrecipes
This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce
Estimated Nutrition (whole recipe, rough)
620
Calories
37g
Protein
18g
Fat
70g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Roasted Peanut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 boneless, skinless chicken thighs (about 900g), cut into pieces
- 1 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 15 whole dried bird's-eye chillies
- 1 tsp Sichuan peppercorns , ground
- bunch spring onions , cut into 2.5cm pieces
- 50g whole roasted peanuts
- 5 tbsp dark soy sauce
- 2 tbsp Shaohsing rice wine
- 4 tbsp Chinese black vinegar
- 4 tbsp chicken stock
- 1 tbsp caster sugar
- 1 tbsp cornflour , mixed into 1 tbsp water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes