Craving something spicy? Try our Exquisite Szechuan Chicken Delight recipe! It’s a game-changer. Exquisite Szechuan Chicken Delight Recipe
Ingredients:
Chicken and Marinade:
1 pound chicken breast (skinless and boneless, cut into 1-inch cubes)
2 tablespoons soy sauce (low sodium)
1 tablespoon Shaoxing wine
1 tablespoon sesame oil
½ cup cornstarch
Sauce:
3 tablespoons soy sauce (low sodium)
2 teaspoons dark soy sauce
2 tablespoons Shaoxing wine
1 teaspoon sugar
1 tablespoon black rice vinegar (or rice vinegar)
1 teaspoon sesame oil
1 teaspoon cornstarch
Stir Fry:
1 small onion (sliced)
1 small red bell pepper (cut in 1-inch cubes)
1 small green bell pepper (cut in 1-inch cubes)
5 dried red chilies (deseeded, cut into 1-inch pieces)
3 cloves garlic (minced)
1 inch ginger piece (thinly sliced)
1 tablespoon Sichuan peppercorns (roasted and crushed)
Vegetable oil (for frying)
Directions:
In a small bowl, combine all the sauce ingredients and whisk well. Set aside.
In another bowl, combine all the chicken and marinade ingredients except for the cornstarch. Let it marinate for 10 minutes.
After marinating, sprinkle the cornstarch over the chicken, ensuring each piece is fully coated. Shake off any excess.
Heat a wok with about 2 inches of vegetable oil over high heat. Once hot (325°F), fry the chicken until golden and cooked through, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
Discard the oil from the wok and wipe it clean. Heat 1 tablespoon of vegetable oil over high heat. Sauté the onion for 1 minute, then add the bell peppers, dried red chilies, garlic, ginger, and Sichuan peppercorns, cooking for another 1-2 minutes.
Add the cooked chicken back to the wok and pour the sauce mixture over everything. Toss well and stir fry for an additional minute. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 320 kcal | Servings: 4
Exquisite Szechuan Chicken Delight
Equipment
- Large Skillet – cast-iron (option to wok)
Ingredients
Chicken and Marinade:
- 1 pound chicken breast skinless and boneless, cut into 1-inch cubes
- 2 tablespoons soy sauce low sodium
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- ½ cup cornstarch
Sauce:
- 3 tablespoons soy sauce low sodium
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar or rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Stir Fry:
- 1 small onion sliced
- 1 small red bell pepper cut in 1-inch cubes
- 1 small green bell pepper cut in 1-inch cubes
- 5 dried red chilies deseeded, cut into 1-inch pieces
- 3 cloves garlic minced
- 1 inch ginger piece thinly sliced
- 1 tablespoon Sichuan peppercorns roasted and crushed
- Vegetable oil for frying
Instructions
- In a small bowl, combine all the sauce ingredients and whisk well. Set aside.
- In another bowl, combine all the chicken and marinade ingredients except for the cornstarch. Let it marinate for 10 minutes.
- After marinating, sprinkle the cornstarch over the chicken, ensuring each piece is fully coated. Shake off any excess.
- Heat a wok with about 2 inches of vegetable oil over high heat. Once hot (325°F), fry the chicken until golden and cooked through, about 3-4 minutes per batch. Drain on a paper towel-lined plate.
- Discard the oil from the wok and wipe it clean. Heat 1 tablespoon of vegetable oil over high heat. Sauté the onion for 1 minute, then add the bell peppers, dried red chilies, garlic, ginger, and Sichuan peppercorns, cooking for another 1-2 minutes.
- Add the cooked chicken back to the wok and pour the sauce mixture over everything. Toss well and stir fry for an additional minute. Serve immediately.
