Szechwan Fried Chicken Recipes

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

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!

SZECHWAN CHICKEN

Steps:

• Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
• Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

SZECHWAN FRIED CHICKEN

Steps:

• Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour.
• Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together.
• In a small bowl mix cornflour (2 tsp) and cold water.
• Heat oil in a wok and when very hot add chicken pieces, a third at a time and fry on a high heat, tossing the chicken to brown all over.
• As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch.
• When chicken has been fried pour off all but 2 tbsp of the oil.
• Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark.
• Add spring onions and toss for a few seconds, then add stock and bring to the boil.
• Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens.
• Add chicken and toss to heat through.
• Serve immediately with white rice.

FRIED CHICKEN (SZECHUAN STYLE)

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

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.