Ingredients

Method

For the braised peanuts:
• 500 g raw peanuts
• 1⁄2 cup soya sauce
• 1⁄2 cup rice vinegar
• 2 T palm sugar
• 2 cups water
• 2 T sesame seeds
• 2 cinnamon sticks
• 2 star anise
For the turnip pickle:
• 2 turnips, peeled and thinly sliced
• 1 T rice vinegar
• 1 T sesame oil
• 2 t palm sugar
• 2 t fish sauce
• 10 g coriander, roughly chopped
• 1 lime, juiced
To make the chicken:
• 4 free-range chicken thighs
• 1 T sesame oil
• 2 t ginger, finely grated
• 3 garlic cloves, finely grated
• 3 dried chillies
• 2 T dark soya sauce
• 2 T oyster sauce
• 1 T rice vinegar
• 1⁄2 Chinese cabbage, roughly chopped and blanched in hot water
• Vermicelli noodles, cooked according to package instructions, for serving
• 50 g radish sprouts
• 1 lime, juiced
• 50 g Woolworths crispy onion sprinkle, for serving

Method

Ingredients

Place all the ingredients for the peanuts into a saucepan and bring to the boil, simmer for 30 minutes and allow to cool.

To make the turnip pickle, combine all the ingredients and allow to pickle while you cook the chicken.

To make the chicken, combine all the ingredients except the cabbage, noodles, sprouts, lime juice and onion sprinkle, coat the chicken and marinate for 30 minutes. Heat a pan over medium heat and sear the chicken until golden. Finish off in the oven at 180°C until cooked through.

Pour the peanuts and a little sauce over the chicken and serve with the turnip pickle, cabbage, noodles, sprouts, lime juice and onion sprinkles.

Cook's note: A Szechuan streetfood classic that’s easy to make at home. Dan-dan is the name of the pole that’s balanced on the shoulders by street vendors to carry their containers of noodles and sauce.

Discover more succulent chicken recipes here.