I know what you’ve been thinking, my relationships with all of my recent guests have been strangely harmonious for someone as terrible as me! Don’t worry, I was an absolute jerk to poor Colin Powell when we first met.
You see I was working closely protesting with Jane Fonda during the Vietnam War and Colin invited me for a sit down so that we could discuss his experience. Being young, strung out and generally dislikable, I spent the time abusing Colin.
About a decade later, during a stint in NA, I reached out to Colin in an effort to make amends and given his kind heart, he agreed and we were able to work through all of the problems and trauma I caused for him.
It has been a couple of years since I was last able to catch up with Colin, given how busy and important we both are, so it was great to be able to take some time out, reconnect and discuss the current political landscape and how best to tackle the campaign.
Shit, I might be saying too much – bait your breath, ok?
Anyway in continuing with HRC’s request for a multicultural theme Independence Week celebration, we opted for a big serving of my Colin Kung Powell Chicken.
So you know how I love chilli? This dish makes me pretty damn happy.
While I don’t feel like my insides are liquefying from the heat – which I admit, does disappoint me a bit – it has the perfect balance of sweet and sour rumbling under the strong heat. And that sweet/sour combo makes up for me retaining my organs.
Colin Kung Powell Chicken
3 tbsp Szechuan peppercorns
¼ cup flour
500g chicken thighs fillets, roughly chopped
5 cloves of garlic, peeled and minced
1 thumb-sized piece of ginger, peeled and minced
4 shallots, cleaned and finely sliced on an angle
6 dried red chillies
2 tbsp tamari
1 tbsp rice wine vinegar
1 tbsp honey
50g unsalted peanuts, roughly chopped
coriander leaves, to garnish
Heat a large frying pan over high heat and toast the Szechuan peppercorns until golden and fragrant. Pour the peppercorns – can you just call them corns? – into a mortar and pestle and grind until you get a rough powder. Mainly cause they are tough and I’m weak though?
Anyway, pour the ground corns – I’m going with corns – into a large bowl and mix with the flour. Toss through the chicken until it is coated.
Pour a good lug of vegetable oil into the frying pan and return it to a hot hot heat. Add the chicken and fry for 5 minutes, or until crisp, browned and cooked through.
Add the garlic and ginger, the shallots and the dry chillies and fry for a couple of minutes before adding the tamari, vinegar and honey, and cook until reduced and sticky.
Remove from the heat, stir through peanuts, garnish with coriander and devour with a shit tonne of rice.