This Sichuan recipe is an ‘experience’ dish; the first time I made it, it nearly blew my head off, but despite the heat it was irresistible.
The chillies aren’t actually there to attack your mouth (you don't eat them; just work round them to pick out the chicken), but to give a general hum of heat and flavour.
If your first attempt isn’t hot enough, increase the quantity of chillies next time. Prep time: 15 minutes, plus resting time | Cooking time: 20 minutes Four For the marinade © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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