Szechuangarlicchicken Recipes

SZECHUAN CHICKEN RECIPE

Szechuan Chicken Recipe image

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

Number Of Ingredients 24

Ingredients

1 pound chicken breast (chopped into bite-sized pieces (you can also use chicken thighs if you'd like))
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil (or use olive oil)
1 large bell pepper (chopped)
2 serrano pepper (chopped (optional for extra spicy!))
10 dried chile de arbol peppers (optional for extra spicy, or use other dried peppers you love)
1 tablespoon Szechuan peppercorns (or use black peppercorns)
1/4 cup peanuts (chopped (plus more for garnish - cashews are great here, too!))
1/4 soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger (fresh minced ginger is good too)
1 tablespoon honey (or more for sweeter)
1 tablespoon chili garlic sauce
1 teaspoon garlic powder (fresh minced garlic is good too)
1 teaspoon sriracha (or more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch (for thickening)
1/2 - 1 teaspoon szechuan peppercorns (lightly toasted and ground or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5 spice
Cooked white rice or noodles, spicy chili flakes

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 CHICKEN RECIPE

Szechuan Chicken Recipe image

Easy Szechuan Chicken Recipe with crispy coated chicken tossed with vegetables, dry chillies, Sichuan peppercorns and flavourful seasonings.

Provided by Khin

Categories Main Course

Number Of Ingredients 20

Ingredients

500 g Chicken thigh (boneless skinless ( cut into bite-size cubes ))
1 Onion (cut small dices)
1 Bell pepper (cut small squares)
1 tbsp Garlic (finely chopped)
1 tbsp Ginger (cut into thin strips)
3 Spring onion (cut into 1" pieces)
1 tbsp Sichuan peppercorns (toasted and grinded into fine coarse, see in note)
8 Dried red chilli (deseeded and cut into 1cm pieces, details in note)
1 tbsp Sesame seeds
2 tbsp Oil (for stir fry)
Oil for shallow frying (add 1 - 1½ cup of oil according to your pan size)
2 tsp Sugar
1 tbsp Shao Xing wine (Chinese cooking rice wine, see details in note)
1 tbsp Soy sauce
¼ tsp Black pepper powder
½ tsp Baking soda
1 tbsp Sugar
1 tbsp Soy sauce
1 tbsp Shao Xing wine
1 tsp Sesame oil

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.

Nutrition Facts : Calories 419 kcal, Carbohydrate 13 g, Protein 23 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 744 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving

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