Commonly found in Ethiopian and Southeast Asian cuisines, Bird's eye chili is a small pepper with a punch is a variation of Capsicum annuum. It has a hot burn with a slightly fruity flavor, and it is also sometimes referred to as Thai chili and can be used in stir fry, soups, salads and condiments. The Native Americans have used the chili both as food and a medicine for over 9000 years. Typically 75,000 - 125,000 HU and considered pungent, and its pungency has been historically measured using the Scoville scale.
Try and enjoy this Gunpowder chicken with dried red chillies and peanuts recipe.
- 12 boneless, skinless chicken thighs, cut into pieces
- 1 Tbsp dark soy sauce
- 2 Tbsp vegetable oil
- 15 whole dried bird's eye chillies
- 1 tsp sichuan peppercorn, ground
- bunch spring onions
- 50g whole roasted peanut
For the sauce
- 5 Tbsp dark soy sauce
- 2 Tbsp shaohsing rice wine
- 4 Tbsp Chinese black vinegar
- 4 Tbsp chicken stock
- 1 Tbsp caster sugar
- 1 Tbsp cornflour, mixed into 1 Tbsp water
- Marinate the chicken with the soy and leave to sit for 1 hour. If you don't have time to marinate, don't worry - but it does add extra flavor. Mix the sauce ingredients in a small bowl and set aside.
- Using a wok and a small amount of the oil, seat the chicken in batches. When it's all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 minute, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 minute more. Add the sauce and stir for a few minutes more until thickened.