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the Ingredients
Instructions
Each bite of this recipe has a tantalising combination of flavours and textures. Sweet, sticky, soy sauce that coats perfectly seasoned, salt and pepper, crispy skin chicken.
Cooking the chicken thigh fillets on a hotplate means the skin will have maximum contact with the hot cooking surface, resulting in the most epic golden crispy chicken skin.
- Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C-250°C), and preheat as directed.Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C-250°C), and preheat as directed. Refer to Step 7 for information on settings and set up methods on a Weber Q.
- Make the Salt and Pepper Seasoning: Mix the coarsely ground Szechuan peppercorns with garlic powder, salt, pepper and rice flour.
- Coat the chicken with the olive oil and then evenly apply the Salt and Pepper Seasoning.
- Once the barbecue has preheated, add the chicken to the hotplate, skin side down. Cook over direct medium-high heat, with the lid closed, for 3 to 4 minutes, or until the skin is deeply golden. Flip and continue to cook for a further 3 to 4 minutes or until the chicken is cooked through.
- Remove the chicken from the barbecue and leave to rest for 5 minutes. Slice the chicken, as desired. Add to a bowl with the Kecap Manis, toss to coat.
- Sprinkle over the capsicum and spring onion, tossing again. Pour onto a serving platter and finish with a garnish of sesame seeds.
