Sichuan Hot Chicken Tenders Recipes

EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT

Steps:

• Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
• Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
• Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
• Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

HOT AND SPICY SICHUAN CHICKEN

Steps:

• Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
• Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
• Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
• Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

SZECHUAN CHICKEN

Steps:

• Chicken: Whisk the chicken ingredients (minus chicken) in a shallow bowl or freezer bag. Add chicken and stir until evenly coated. Set aside while you chop the veggies and prep the rest of the ingredients.
• Sauce: Whisk the sauce ingredients together in a small bowl; set aside.
• Add peanuts to a large wok or nonstick skillet and toast over medium heat until dark golden in spots. Remove from skillet. (A nonstick skillet will work best with the chicken in the next step unless your skillet is very well seasoned.)
• To the same skillet, heat 1 tablespoon oil over medium-high heat. Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.
• To the same skillet, heat 1 1/2 tablespoons oil over medium-high heat. Once very hot, add onions and stir fry for 2 minutes. Add bell peppers, ginger, garlic, dried chilies and chili seeds and stir fry one minute.
• Return the chicken to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and chicken is cooked through, about 1-2 minutes. Taste and add additional chili seeds or chili sauce if desired.
• Serve with rice and garnish with green onions and sesame seeds if desired.

SICHUAN HOT CHICKEN TENDERS

Steps:

• Sprinkle chicken tenders with salt and pepper.
• Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
• Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
• Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
• Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
• Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
• As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

SZECHUAN CHICKEN RECIPE

Steps:

• First marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.
• To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.
• Leave 2 tablespoon of oil in the wok, add chopped onions and stir fry few seconds with medium-high heat. Then follow with the dried chilli and continue stir fry for another 1 minute.
• Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.
• Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
• Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.