Szechuan Peppercorn Chicken Recipes
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
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!
SZECHUAN CHICKEN
This Szechuan Chicken 辣子鸡is so good, you'll skip the takeout forever AKA it's the most undeniably tender, deeply flavorful chicken you've ever encountered! It boasts juicy, velvety chicken blanketed in a dynamic fiery, aromatic, savory sauce with a kiss of sweetness made from layers of Thai chilies, Szechuan peppercorns, garlic and ginger. But if you don't like spicy, don't worry, you can easily adjust the heat of this Szechuan Chicken from mild to numbingly hot. This Szechuan Chicken is easy to make with a quick chicken marinade while you chop the veggies then it's just a quick stir fry to dinner. I've also included how to make this recipe without Thai chilies as well - so there's no reason not to make this new favorite!
Provided by Jen
Categories Main Dish
Time 40m
Number Of Ingredients 24
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.
SZECHUAN CHICKEN RECIPE
This Szechuan chicken recipe is quick and easy to make with just the right amount of spice, with seasoned chicken, a variety of chili peppers and homemade Szechuan sauce. Great for an easy weeknight meal.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 24
Steps:
- Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.
Nutrition Facts : Calories 392 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1240 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SZECHUAN PEPPERCORN CHICKEN
Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
- Mix remaining ingredients (except lettuce& chicken).
- Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 411 per serving
- Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water
- Cut into large pieces. And transfer chicken to serving plate with smashed cucumber. At the same time, scoop around 1 cup of chicken stock to cool down.
- Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic.
BEST SZECHUAN CHICKEN RECIPE - HOW TO MAKE SZECHUAN CHICKEN
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4/5 (8)Category Dinner, Poultry
- Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper.
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4.7/5 (3)Total Time 25 minsCategory EntreesCalories 176 per serving
- In a medium bowl, combine the chicken, 1 teaspoon rice wine, the cornstarch, 1/4 teaspoon salt, and the white pepper. In a small bowl, combine the black soy sauce, vinegar, sesame oil, sugar, chile oil, broth, the remaining 2 teaspoons rice wine, and the remaining 1/2 teaspoon salt.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the dried chiles, and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, until the chicken begins to brown. Then, using a metal spatula, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Transfer to a plate and set aside.
- Add the ginger, garlic, ground Sichuan peppercorns, and scallion to the dry wok and stir-fry for 15 seconds. Return the chicken to the wok and toss to coat. Stir the sauce mixture and carefully swirl it into the wok and stir-fry 30 seconds or until the chicken is just cooked through and the sauce is slightly thickened. Remove and discard the chiles. Serve immediately.
BEST SZECHUAN CHICKEN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (16)Total Time 30 minsCategory Main CourseCalories 333 per serving
- Combine marinade ingredients in a bowl and add the cubed chicken. Marinate for 30 minutes or more.
- 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.
- Add the rest of the fresh red chilies, ginger, garlic, and bell peppers. Stir and fry for about 5 minutes.
SZECHUAN SPICY CHICKEN (LA ZI JI DING)
From asianfoodnetwork.com
Servings 2Total Time 40 mins
- Marinate chicken . In a bowl, marinate chicken with lemon juice, ginger, light soy sauce and salt. Set aside for about 15mins.
- Fry chicken. In a pan, heat oil and deep fry chicken over medium high heat for 6-7 minutes until golden brown and crispy. Drain and set aside
- Fry spices and chicken. Heat pan with 50ml of the deep frying oil on medium heat and add in the garlic, ginger, white part of spring onion and stir fry till fragrant. Add in Szechuan peppercorn and dried chilli to stir-fry over medium low heat until fragrant. Add in the chicken, water, sugar and stir fry till water evaporates. Add the green part spring onions, and sesame seeds and toss over high heat for a minute.
SZECHUAN PEPPERCORN CHICKEN - POSH JOURNAL
From poshjournal.com
4.5/5 (4)Category Main DishServings 4Total Time 25 mins
- In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
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From chinasichuanfood.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 412 per serving
- Cut chicken leg meat or beast into small cubes, marinating with salt, Chinese cooking oil and cornstarch.
- Heat a large amount of oil in wok and slide the chicken meat in. Quickly fry for half minutes until the chicken meat turns white. Then you will get the tenderest chicken in the world. Then transfer chicken meat along with oil immediately. You can save the extra oil for classic green vegetable stir fry.
- Return around 2 tablespoons of cooking oil and fry the chili peppers until aroma, add 10-15 Szechuan peppers.
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- Combine marinade ingredients in a bowl and add the cubed chicken. Toss to combine and marinate for 30 minutes or more.
- Close the lid, point the valve to seal. Pressure Cook for 5 minutes, followed by 5 minutes of Natural Pressure Release.
- Open the lid, select saute. In a small cup mix cornstarch and water until dissolved and add the mixture to the pot. Stir to combine until thickened.
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