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Photo of Sichuan salt and pepper chicken by WW

Sichuan salt and pepper chicken

11
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Sichuan peppercorns are small red-brown berries that can cause your lips to tingle (in a good way!). Find them at your local Asian grocer.

Ingredients

Peppercorn

2 tsp, Sichuan

Salt

2 tsp, flakes

Plain flour

¼ cup(s), (35g)

Skinless chicken drumstick

717 g, (Buy 8 x 112g) lovely legs

Dry rice noodles

125 g

Red capsicum

1 medium, cut into matchsticks

Carrot(s)

2 medium, cut into matchsticks

Bean sprouts

1½ cup(s), (120g)

Fresh coriander

¾ cup(s), leaves

Fresh mint

¾ cup(s), leaves

Green shallot(s)

2 individual, thinly sliced

Lime juice

2 tbs

Sesame oil

3 tsp

Soy sauce

2 tsp

Fish sauce

2 tsp

Caster sugar

1 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Place peppercorns and sea salt in a mortar and pestle and pound until finely crushed. Add flour and stir to combine. Spread peppercorn mixture on a plate. Toss chicken in mixture to coat. Place chicken on prepared tray and lightly spray with oil. Bake for 20 minutes. Increase oven to 220°C or 200°C fan-forced. Bake for 15–20 minutes or until cooked through.
  3. Meanwhile, prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain.
  4. Combine capsicum, carrot, sprouts, coriander, mint and shallots in a large bowl. Whisk juice, oil, soy and fish sauces and sugar in a small bowl. Add noodles and dressing to capsicum mixture and toss to combine. Serve noodle salad with chicken.

Notes

TIP: This peppercorn mixture is also great sprinkled over fish, calamari, prawns or pork.

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