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Gunpowder Chicken

Name: Gunpowder Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Ingredients: 8 chicken thighs (skinned and deboned and cut into 3 strips); 2 cloves crushed garlic; 1/2 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 Egg beaten; 300 g chickpea flour; Vegetable oil; 60 ml soy sauce; 60 ml Chinese black vinegar; 60 ml chicken stock; 1 tbsp shaoxing wine; 2 tsp sugar; 2 tsp cornflour mixed with 1 tbsp water; 3 spring onions; 1/2 small red onion chopped finely; 4 tbsp raw peanuts crushed lightly; 1 thai red chilli to garnish; Fresh coriander to garnish

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We were thinking about dishes for Bonfire Night, and Gunpowder Chicken seemed to fit the bill, not only because of the name, but because it is really warming.

If you want to spice it up, add a bit of chilli powder to the sauce or chicken.

We cooked this for one of our live cooks and had friends over afterwards; the kids loved it.

Pin Recipe

Prep Time 20

Cook Time 25

Marinate 30

Total Time 1 15

Servings: 4 people

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Video

Ingredients

8 chicken thighs skinned and deboned and cut into 3 strips
2 cloves crushed garlic
1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 Egg beaten
300 g chickpea flour
Vegetable oil

For the sauce

60 ml soy sauce
60 ml Chinese black vinegar
60 ml chicken stock
1 tbsp shaoxing wine
2 tsp sugar
2 tsp cornflour mixed with 1 tbsp water

To assemble the dish

3 spring onions
1/2 small red onion chopped finely
4 tbsp raw peanuts crushed lightly
1 thai red chilli to garnish
Fresh coriander to garnish

Equipment

Grill Temperature

Surfaces

Method

For the chicken

In a bowl, add the chicken, garlic, salt, spices and egg.
Mix together and leave to marinate for 30 minutes.
Set up your Big Green Egg to deep fry in the wok. We want the oil to be 180°C. Measure this with a thermapen. Your dome thermometer will probably read 140°C.
In three batches, dip your chicken into the gram flour, shake off excess flour, and then gently lower it into the hot oil.
Cook for about 5 minutes per batch until the internal temperature of the chicken is above 74°C.
Set aside in a bowl lined with kitchen towel to soak up any excess oil.

For the sauce

In a small saucepan, add all the sauce ingredients and heat through while stirring. The sauce will eventually thicken as the cornflour cooks out.

To assemble the dish

Empty the used oil into a suitable container and return your wok to the Egg. You're looking for it to be at about 180°C.
Quickly start frying the chicken in the remaining oil left in the wok.
Add the spring onions, cut into 5cm lenghts.
Add the sauce.
Cook until the sauce and chicken is hot.
Place into a serving bowl and sprinkle with the red onion, peanuts, chill and coriander.

Video

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