Crispy chicken with Sichuan dan-dan noodles

This delicious chicken recipe from Ken Hom is worth a trip to the Chinese supermarket for ingredients.


For the chicken
For the Sichuan dan-dan noodles

Preparation method

  1. Place the shrimp paste, Shaoxing rice wine, ginger juice, sugar, sesame oil and soy sauce into a bowl and mix until well combined. Stir in the chicken pieces and set aside for 30 minutes.

  2. Heat a wok or a large frying pan until hot and add the groundnut or vegetable oil.

  3. Sprinkle the flour onto a plate. Remove the chicken pieces from the marinade, then lightly coat them in the flour, shaking off any excess.

  4. Add the chicken to the wok and fry for 5-6 minutes, or until golden-brown. Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to cook the chicken in batches.)

  5. Meanwhile, for the Sichuan dan-dan noodles, heat a wok or large frying pan over a high heat and add the oil.

  6. Add the preserved cabbage, garlic and ginger and stir-fry for one minute.

  7. Add the rice wine, chilli bean sauce, sesame paste, soy sauce, sugar, and chicken stock.

  8. Reduce the heat and simmer for three minutes over a low heat.

  9. To serve, place the crispy chicken onto a serving plates and sprinkle over the chopped spring onions.

  10. Pile the noodles alongside then ladle over the sauce.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen Best Bites Episode 19 bbc_one Saturday Kitchen Best Bites

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