Sichuan Roast Chicken and Chips

Growing up, chicken and chips were a staple in my household! crispy, comforting, and always satisfying. But as my palate evolved, I started craving something with a bit more punch.

This recipe is my take on that childhood classic, elevated with the bold, tingling heat of Sichuan peppercorns. It’s crispy, juicy, and packed with flavour, a nostalgic nod with a spicy twist.

 

 

Ingredients

1 Whole Chicken

2tbs Sichuan Peppercorn

1 Stock cube

1tbs Chinese Five Spice

1tbs Salt 

1tbs Sriracha

1tbs Dark Soy Sauce

1tbs Chinese Vinegar

1tbs Olive oil

1tbs Honey

Gravy Base:

1 tbs Butter

1 Stock Pot

100ml Water

1tbs Honey

Garnish:

1/2 Onion

Handful coriander & Mint

Pinch of Chilli flakes

1tbs Olive Oil

1tbs Lemon Juice

Method:

1) Spatchcock the chicken to reduce cooking time 

2) In a large bowl place the chicken and season with all the ingredients above then leave to marinate for at least 1hr (the longer the better)

3) Turn your oven on to 220c for at least 10 minutes to heat up. When you're ready to cook the chicken turn the oven down to 180c and cook for 40 minutes.

To make the sauce

1) Put the butter in a frying pan and heat it up until the butter is slightly melted, then add the stock pot, water and honey. 

2) Reduce the sauce by half to make the flavour more intense

To make the Garnish

1) Cut the onion into half moons

2) Pick the coriander and mint off the stems

3) In a bowl stir the olive oil and lemon juice until fully emulsified with a pinch of salt, then toss the onion, coriander and mint together. 

Serve with some chips and enjoy.