Kung boa chicken

This recipe comes from Huami restaurant in Federal Street which serves a mix of contemporary and classical Chinese dishes. Masu's Nic Watt has collaborated on the menu and this classic Szechuan chicken dish is one of his favourites. It serves two as a starter or four as part of a meal.

Ingredients

1 Tbsp	Szechuan peppercorn (Main)
2 ½ Tbsp	Cornflour
4	Chicken thighs (Main)
1 drizzle	Cooking oil, enough to cover your frying pan by 2cm
2 cloves	Garlic, peeled and finely sliced
1 knob	Ginger, about 5cm, peeled and finely sliced
1	Red chilli, a hot type (Main)
2 Tbsp	Soy sauce
½ Tbsp	Rice wine vinegar
1 Tbsp	Honey
½ cup	Toasted cashew nuts (Main)
50 g	Dried vermicelli noodles, cooked in hot oil until puffed up and crispy (Main)
1	Long red chilli, finely sliced, choose a mild type

Directions

1. Toast the szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a mortar and pestle and grind to a fine powder.
2. Add to a dish with 2 Tbsp of the cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
3. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7-8 minutes, or until golden and cooked through.
4. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
5. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then add sliced chilli and fry 1 minute.
6. Then combine the ½ Tbsp cornflour with 2 Tbsp water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
7. Add the cashews and the chicken, then toss well until warmed through.
8. Serve the chicken on the crispy noodles with a garnish of chilli.

Note:You could serve the chicken on boiled vermicelli if you prefer.