Description
Szechuan Chicken brings fiery spice and bold flavors straight from Sichuan Province to your dinner table. Crunchy chicken pieces tossed in a zingy sauce will spark excitement for your taste buds.
Ingredients
Scale
Main Protein:
- 8 chicken thighs
Marinade Ingredients:
- 2 tablespoons cornflour
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine
- ¼ teaspoon white pepper
Stir-Fry Ingredients:
- 1 cup sunflower oil
- 1 tablespoon sesame oil
- 1 onion
- 25 dried red chilies
- 1 ½ teaspoons Sichuan peppercorns
- 3 cloves garlic
- 2 teaspoons minced ginger
- 5 spring onions
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon chili bean paste
- 1 tablespoon sugar
Instructions
- Combine 8 chopped chicken thighs with 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Chinese rice wine, ¼ tsp white pepper, and 2 tbsp cornflour. Thoroughly coat the meat and let marinate at room temperature for 30 minutes.
- Heat 1 cup sunflower oil in a large frying pan at 375°F. Carefully fry chicken pieces in small batches for 4-5 minutes until golden brown and crispy. Transfer cooked pieces to a paper towel-lined plate.
- In a wok, warm 1 tbsp sunflower oil and 1 tbsp sesame oil over medium-high heat. Add 1 chopped onion and 25 dried red chilies. Stir-fry rapidly for 2-3 minutes until onions become translucent.
- Grind 1½ tsp Sichuan peppercorns and sprinkle into the wok. Stir continuously for 60 seconds to release aromatic oils.
- Toss in 3 minced garlic cloves, 2 tsp minced ginger, and 5 chopped spring onions. Sauté for 30 seconds, keeping ingredients moving to prevent burning.
- Pour 2 tbsp light soy sauce, 1 tbsp Chinese rice wine, 1 tbsp chili bean paste, and 1 tbsp sugar into the wok. Blend ingredients thoroughly for 1 minute.
- Return fried chicken to the wok. Toss gently to coat with sauce at 400°F for 1-2 minutes until chicken is heated through and glistening.
- Transfer immediately to serving dish. Pair with steamed rice for a spicy, flavor-packed meal.
Notes
- Marinate the chicken for at least 30 minutes to ensure deep flavor penetration and tender meat texture.
- When frying chicken, work in small batches to maintain high oil temperature and achieve a crispy golden exterior.
- Adjust the number of dried chilies to control the heat level, making the dish milder or spicier according to your preference.
- For a gluten-free version, substitute regular soy sauce with tamari and ensure all other ingredients are gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 542 kcal
- Sugar: 5 g
- Sodium: 790 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg