Sichuan salt and pepper chicken
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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