Cantonese chicken (Sechuan chicken)

Carmen, from the gastronomic blog Yerbabuena en la cocina , brings us an oriental-inspired recipe that will allow us to fill the house with exotic aromas and surprise our guests. It is a very easy recipe to prepare. Do you dare to try it?

Asian cuisine is very rich and varied and although it is widespread throughout the world, it still surprises, given the number of nuances and contrasts depending on the area you visit.

Anise, fennel, cinnamon, Sichuan pepper and ginger are the five Chinese spices, which you can find in Asian establishments already prepared in the right proportions, which are the basis of this dish and which will fill your kitchen with these intense aromas even before preparing it.

If you like to travel, even if it is through your senses and emotions, you cannot miss this Cantonese or Sichuan chicken. If you have not tried it, you will be surprised and if you have already tried it, you will surely not stop. Crispy, sweet, salty, spicy, intense, colorful... In short, endless sensations in a single bite!

If you add to all this the simplicity of its preparation... what more could you ask for? Just a good cast iron pan that reaches and maintains a constant and uniform temperature, like my Le Creuset Skillet . It is so pretty that you can even present it directly on the table.

Grab some chopsticks, close your eyes and get ready to travel!

Ingredients:

1 Kg. Boneless chicken rear ends

2 tablespoons of Chinese 5 spices

120 g. Flour for coating

Olive oil for frying

1 red pepper

1 Spring onion or a bunch of Chinese chives

1 fresh chilli

75 g. Sugar

125 ml. Soy sauce

25 ml. Rice vinegar

Cilantro

Toasted sesame

A handful of peanuts previously roasted in the pan

Elaboration:

Cut the vegetables into large strips. Add a couple of tablespoons of oil to the pan and sauté the pepper and spring onion over high heat for two minutes. Remove and set aside.

Mix the flour with the 5 Chinese spices, cut the chicken into regular cubes and coat it. Meanwhile, heat the oil in the Skillet pan . When it starts to smoke, add the chicken and cook until golden. Remove and set aside.

Clean the pan and make a golden caramel with the sugar. Then add the chicken and lightly coat it with caramel. Add the soy sauce and rice vinegar and let it reduce for two or three minutes.

Add the vegetables, the previously toasted peanuts and the sliced ​​chilli pepper. Let it cook for a few minutes, remove and sprinkle with toasted sesame seeds and coriander.

We present directly in the Skillet .