Easy egg-fried rice
Make your own healthy egg-fried rice with our easy recipe. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Sichuan chicken wings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g chicken wings
- 1 tbsp baking powder
- 1½ tsp Sichuan peppercorns
- 1½ tsp chilli flakes
- 3 tbsp Shaoxing wine
- 1½ tbsp garlic and ginger paste
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1½ tsp sesame oil
- 3 tbsp palm sugar
To serve
- chopped peanuts
- chilli flakes
Nutrition: Per serving
- kcal310
- fat17g
- saturates5g
- carbs9g
- sugars7g
- fibre1g
- protein28g
- salt5.5g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Toss the chicken in a pinch of salt and the baking powder – this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
step 2
Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
step 3
Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.
