Szechuan Chicken
Szechuan Chicken
Szechuan Chicken. Fried chicken tossed in a sweet, savory sauce with spicy flavors and szechuan peppercorns for a mouth-tingling sensation. A Chinese main dish with bold flavors ready in 30 minutes! This serves best with rice
INGREDIENTS
- 2.5 lb chicken breast or sub with skinless boneless chicken thighs
- 1.67 cup red bell pepper diced
- 1.67 cup green bell pepper diced
- 1.25 cup onion diced
- 50 dried red chilies or substitute with 1-2 fresh large red chillies chopped
- 12.5 slices ginger peeled
- 0.63 cup cornstarch or potato starch
- 0.63 cup vegetable oil or neutral oil
- 2.5 lb chicken breast or sub with skinless boneless chicken thighs
- 1.67 cup red bell pepper diced
- 1.67 cup green bell pepper diced
- 1.25 cup onion diced
- 50 dried red chilies or substitute with 1-2 fresh large red chillies chopped
- 12.5 slices ginger peeled
- 0.63 cup cornstarch or potato starch
- 0.63 cup vegetable oil or neutral oil
Szechuan Sauce
- 7.5 cloves garlic minced
- 10 tablespoon hoisin sauce
- 5 tablespoon regular soy sauce
- 5 tablespoon brown sugar
- 5 teaspoon sesame oil
- 3.75 teaspoon sichuan peppercorn powderoptional
- 2.5 tablespoon cornstarch or potato starch
- 1.25 cup chicken broth low sodium or substitute with cold water
- 7.5 cloves garlic minced
- 10 tablespoon hoisin sauce
- 5 tablespoon regular soy sauce
- 5 tablespoon brown sugar
- 5 teaspoon sesame oil
- 3.75 teaspoon sichuan peppercorn powderoptional
- 2.5 tablespoon cornstarch or potato starch
- 1.25 cup chicken broth low sodium or substitute with cold water
Chicken Marinade
- 3.75 tablespoon cornstarch or potato starch
- 3.75 tablespoon water cold
- 1.25 teaspoon baking soda do not skip!
- 2.5 tablespoon vegetable oil or any neutral oil
- 3.75 tablespoon cornstarch or potato starch
- 3.75 tablespoon water cold
- 1.25 teaspoon baking soda do not skip!
- 2.5 tablespoon vegetable oil or any neutral oil
INSTRUCTIONS
- Dice chicken into 1-inch pieces. Avoid making them any larger as it prevents the marinade from tenderizing (or velveting) the chicken properly. Transfer chicken pieces into a large bowl.
- Add Marinade ingredients as listed to the diced chicken and marinate for at least 20 minutes (or overnight or a few hours in advance) in the fridge.
- In a small bowl, combine Sauce ingredients as listed above until well combined. Set aside.
- Add ¼ cup cornstarch to the marinated chicken and toss with tongs until diced chicken is evenly coated.
- Heat ¼ cup vegetable oil or any neutral oil in a large skillet or wok on medium-high heat. Dip a wooden chopstick into the oil and when you see bubbles, carefully lower the coated chicken into the hot oil.
- Fry chicken until golden, about 4-5 minutes. Flip over and fry on the other side for 4-5 minutes. Do not overcook the chicken. Remove and transfer cooked chicken to a plate.
- Reserve 1 tablespoon of oil in the pan and remove the rest. On medium heat, add dried red chilies and stir fry for 20 seconds.
- Stir fry onions, ginger, and bell peppers for 30 seconds.
- Pour in sauce and simmer to thicken. Once thickened, toss back in the fried chicken. Once combined, remove off heat and serve immediately with hot rice.
- Dice chicken into 1-inch pieces. Avoid making them any larger as it prevents the marinade from tenderizing (or velveting) the chicken properly. Transfer chicken pieces into a large bowl.
- Add Marinade ingredients as listed to the diced chicken and marinate for at least 20 minutes (or overnight or a few hours in advance) in the fridge.
- In a small bowl, combine Sauce ingredients as listed above until well combined. Set aside.
- Add ¼ cup cornstarch to the marinated chicken and toss with tongs until diced chicken is evenly coated.
- Heat ¼ cup vegetable oil or any neutral oil in a large skillet or wok on medium-high heat. Dip a wooden chopstick into the oil and when you see bubbles, carefully lower the coated chicken into the hot oil.
- Fry chicken until golden, about 4-5 minutes. Flip over and fry on the other side for 4-5 minutes. Do not overcook the chicken. Remove and transfer cooked chicken to a plate.
- Reserve 1 tablespoon of oil in the pan and remove the rest. On medium heat, add dried red chilies and stir fry for 20 seconds.
- Stir fry onions, ginger, and bell peppers for 30 seconds.
- Pour in sauce and simmer to thicken. Once thickened, toss back in the fried chicken. Once combined, remove off heat and serve immediately with hot rice.
NUTRITION
Calories: 574kcal
Carbohydrates: 63g
Protein: 53g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 4g
Trans Fat: 0.03g
Cholesterol: 147mg
Sodium: 2295mg
Potassium: 1235mg
Fiber: 4g
Sugar: 26g
Vitamin A: 1836IU
Vitamin C: 113mg
Calcium: 65mg
Iron: 2mg
Join our channel
Comments
Post a Comment