Sichuan chicken with okra recipe
 This spicy Sichuan chicken is served with freshly cooked okra, peppers and cashews. 1 tbsp cornflour 2 tbsp soy sauce1 tsp sesame oil1 tsp caster sugar 1 tsp Chinese five-spice powder 1 tbsp cornflour 2 tbsp soy sauce 1 tsp sesame oil 1 tsp caster sugar 1 tsp Chinese five-spice powder 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra30ml/1fl oz white wine vinegarlarge pinch sea salt2 tbsp vegetable oil½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced2 tsp Sichuan peppercorns100g/3½oz cashew nuts 2 spring onions, roughly chopped 4 chicken thighs, boneless, skin removed and cut into chunks 12 okra 30ml/1fl oz white wine vinegar large pinch sea salt 2 tbsp vegetable oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced 1 red pepper, seeds removed and thinly sliced 15 dried red chillies 2 fresh red chillies, diced 2 tsp Sichuan peppercorns 100g/3½oz cashew nuts 2 spring onions, roughly chopped 1–2 tsp chilli paste 1 tbsp soy sauce1 tbsp rice wine 1 tbsp hoisin sauce 1–2 tsp chilli paste 1 tbsp soy sauce 1 tbsp rice wine 1 tbsp hoisin sauce Method To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight.To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To make the marinade, mix all of the ingredients together in a bowl and stir in the chicken. Leave in the fridge for a few hours or overnight. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. To prepare the okra, toss the okra with the vinegar and salt and leave to marinate for 30 minutes. Remove, rinse in fresh water and slice into chunks. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Put a frying pan over a medium-high heat. Add the vegetable oil, then cook the dried chillies for 1–2 minutes. Add the onion with the garlic. Fry for another couple of minutes, then add the pepper and okra and cook for another 5–6 minutes. Add the chicken and fry for another couple of minutes – when the chicken has some colour on the outside, add the fresh chilli, Sichuan peppercorns and cashews. Cook until the chicken is cooked through. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately. Mix all of the sauce ingredients together in a small bowl and add to the pan. Add the spring onions at the end. Toss everything in the sauce, and serve immediately.