Szechuan Fried Chicken Recipes
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
FRIED CHICKEN (SZECHUAN STYLE)
I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
- Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.
SZECHUAN FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into bite-size pieces.
- Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot.
- Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
- Repeat until all chicken is cooked, draining each batch on absorbent paper.
- Pour off all but 2 tbs.
- of oil.
- Add chiles, garlic, and ginger, and stir fry until garlic is golden.
- Add scallions and toss for a few seconds.
- Add stock mixture and bring to a boil.
- Stir cornstarch mixture and add; stir until thickened.
- Add chicken and toss to heat through.
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BEST SZECHUAN CHICKEN RECIPE - HOW TO MAKE SZECHUAN CHICKEN
From delish.com
4/5 (8)Category Dinner, PoultryOccupation Associate Food EditorTotal Time 30 mins
- Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper.
BEST SZECHUAN CHICKEN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Estimated Reading Time 6 mins
- Add about 2 inches of oil to a non-stick or cast iron skillet and place over medium heat. Once hot, fry the chicken until browned and crispy. Fry the chicken in one layer, if needed fry in batches. Remove and set aside on a plate.
- Discard oil from the pan, leaving only about 2 tablespoons. Add the Szechuan peppercorns and dried red chilies. Fry for about 1 minute, just until fragrant.
SZECHUAN CHICKEN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
4/5 (34)Total Time 25 minsServings 4
- Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
- Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
CHONGQING MALA CHICKEN | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (19)Category Main CourseCuisine Sichuan CuisineTotal Time 37 mins
- Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.
- Remove the bone of the chicken thighs and then cut into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
- Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and fry the chicken by batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browed and then slightly stir the chicken and fry the other side.
- Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest fire.
SZECHUAN NASHVILLE FRIED CHICKEN - CHERRY ON MY SUNDAE
From cherryonmysundae.com
Estimated Reading Time 4 mins
- Cut the chicken quarters into drumsticks and thighs. Toss the chicken with 1 tbsp salt and lay on a plate. Cover the chicken and chill overnight in the fridge.
- Make the marinade. Whisk together 1 cup buttermilk with ¼ cup pickle brine, 1 egg, 2 Thai chiles, 1 tsp grated ginger, 1 tbsp soy sauce, and 1 tsp ground white pepper. Add the chicken, stirring to coat. Marinate the chicken for 2-4 hours in the fridge.
- Remove the chicken from the marinade, scraping off any extra buttermilk mixture. Coat the chicken in flour, shaking off the excess. Let the chicken rest for 10 minutes to dry out the coating.
SICHUAN CHICKEN RECIPE – STIR FRY SZECHUAN CHICKEN
From london-unattached.com
Estimated Reading Time 3 mins
- Throw all the liquid marinade ingredients into the chicken and mix well. Sprinkle the cornflour over the mixture and massage into the mixture. Leave to marinate for a minimum of 30 minutes.
- Slice the onion and pepper and place in a prep bowl (or on a board or plate organised in the order you will be cooking)
- Finely chop the chilli and garlic and place in a small prep bowl (or on a board or plate organised in the order you will be cooking)
SZECHUAN FRIED RICE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Category Staple FoodCuisine Sichuan CuisineTotal Time 15 mins
- In a large pan, heat around 1/2 tablespoon vegetable cooking oil and fry the leftover rice until they are separated from each other. Transfer out and set aside.
- Heat up another 1 tablespoon cooking oil again, fry doubanjiang for around 30 seconds until the oil turns red. Add garlic, green onions and red onion dices to fry until soft. Add carrot dices. Mix well.
SZECHUAN CHICKEN STIR FRY RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
Estimated Reading Time 6 mins
- In a medium mixing bowl, combine cornstarch, rice wine vinegar, and soy sauce. Whisk well, then add chicken and toss to coat; set aside to marinate.
- In a small bowl, whisk together stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes. Set aside.
SICHUAN WOK-FRIED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
5/5 (1)Category Chinese RecipesCuisine ChickenTotal Time 30 mins
- Dip the chicken into the batter, shake off the excess batter and deep fry until to golden brown. Transfer out to a plate lined with paper towels.
- In a wok, heat up some oil until smoky hot. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Sichuan peppercorns and quickly stir until you smell the spicy and fragrant aroma. Add in the chicken cubes, soy sauce, wine and do a final quick stir. Add salt to taste. Serve hot and garnish with the scallion. Serve immediately.
SICHUAN-STYLE STIR-FRIED CHICKEN WITH PEANUTS RECIPE ...
From myrecipes.com
3.5/5 (23)Servings 6
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
SZECHUAN CHICKEN - NICKY'S KITCHEN SANCTUARY
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- Place the chicken pieces in a bowl with the rest of the marinade ingredients. Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).
- Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
EASY SZECHUAN CHICKEN STIR FRY RECIPE - THE SUBURBAN SOAPBOX
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- Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.
- Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.
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