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Gunpowder Chicken

Gunpowder Chicken recipe, eat well on universal credit

As we’ve accumulated more Asian ingredients for these recipes it’s made it easier for us to experiment with seemingly more complex recipes while still being within our self imposed budget.

Ingredients for the Chicken:-

5 Chicken Thighs, skin removed, de-boned and cut into bite sized pieces
2 Tbsp of Soy Sauce (Gluten free for us)
1 Onion, finely diced
2 Cloves of Garlic, minced
1 Tsp of Szechaun Peppercorns, ground
3 Spring Onions, chopped
20g of Peanuts, roughly chopped
Oil to fry
Salt & Pepper
6 Dried Bullet Chillies

Ingredients for the Sauce:-

2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
1 Tbsp of Balsamic Vinegar
1 Tbsp of Rice Wine Vinegar
½ Tbsp of Castor Sugar
4 Tbsp of Chicken Stock
1 Tbsp of Cornflour, mixed into 1 Tbsp of Water


(1) Marinade the Chicken with the Soy Sauce for 1 hour in the fridge.
(2) Mix all the Sauce ingredients in a large bowl and set aside.
(3) In a Wok add a little Oil and sear the Chicken.
(4) When it is browned on all sides remove and set aside.
(5) Add a little more Oil to the Wok and fry the Onions & Garlic until softened.
(6) Add the chillies and cook for a further minute stirring so not to burn the chillies.
(7) Add the Chicken along with the Peppercorns, Spring Onions and Peanuts.
(8) Fry for a further 2 minutes.
(9) Add the Sauce and stir fry until the Sauce has thickened.
(10) Serve of Rive or Rice Noodles and garnish with sliced fresh Chillies, Spring Onions and crushed Peanuts.

This was really good. We’re guessing that the smokey aftertaste from the Bullet Chillies gives the dish it’s name? 


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Asian Style Belly Pork (With outstanding Crackling!), recipe, eat well on universal credit

We think this technique created the best Cracking from the lowest priced bit of Pork. If your Pork has ribs in, it’s wise to cut them out, you can always make spare ribs another day.


500g of boneless Belly Pork
Spirit Vinegar
Five Spice
Garlic Powder
Brown Sugar
Mixed Herbs


(1) Turn your Pork skin side down and with a sharp knife cut almost all the way to the Rind at about 2 ½ Cm spacing in both directions. You should have a series of cubes stuck to the Rind.
(2) Mix Salt, Cumin, Five Spice, Garlic Powder, Pepper, Brown Sugar and Mixed Herbs into a dry rub.
(3) Rub this over the meat and specifically into the cuts you have made in the meat.
(4) Turn the Pork over and pat the Rind dry.
(6) Place in an over proof dish Rind side up.
(7) Massage Spirit vinegar over the Rind.
(8) Place in your Oven or Air Fryer at 98c for 30 minutes.
(9) Remove and massage Oil and Salt all over the Rind.
(10) Cook for a further 45 minutes at 200c.

It’s unlikely we’ll be doing the scoring the Rind thing again, this worked and tasted so much better. Crispy Crackling with tender and well seasoned meat beneath.

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