Szechuan Chicken is made with tender marinated chicken breast and a homemade sauce featuring fiery Szechuan peppers. It’s spicy, hearty, and full of complex flavor!
1 1/2breastschicken breastchopped into bite-size pieces
2tbspsesame oil
3tbspsoy sauce
2 tbspcornstarch
1tbsprice wine vinegar
1/2tsppowdered chili
Szechuan sauce
3tbsphoisin sauce
1/4cupwater
1tbspsugar
1/2tbspcornstarch
1tbspsesame oil
1medium red bell pepper chopped into bite-size pieces
1medium onionchopped into bite-size pieces
6piecesred chilies
1piecered chilisliced
2tspSzechuan peppercorns ground
2tspgingergrated
5clovesgarlic cloves minced
2mediumspring onionschopped
Others
sunflower oil for frying
1tbspwhite sesame seedsgarnish
2cupscooked ricefor serving
Instructions
Whisk the ingredients for the chicken marinade in a medium-sized bowl. Then add chicken pieces and marinate in the fridge for at least 30 minutes to overnight
Heat ½ inch of sunflower oil in a skillet. Fry chicken pieces from each side, about 2 mins per side. Drain excess oil by placing the fried chicken on a cooling rack. Set chicken aside.
Mix Hoisin sauce, water, cornstarch, and sugar in a small bowl. Set it aside.
Add red chilies and ground Szechuan peppercorns in a wok containing sesame oil. Stir for a minute until fragrant. Then, add chopped onion, red bell pepper, and sliced chili and sauté until softened, about 7-8 minutes. Next, fold in green onion, grated ginger, and minced garlic, and stir for two more minutes to bold in flavors.
Add fried chicken and prepared sauce to the wok. Stir over heat for a minute and serve warm. Garnish with sesame seeds and green onion.
Notes
This Szechuan Chicken is better than a takeaway! It's flavorful, spicy, and saucy; you won't believe how easy it is! Its sauce contains all Asian flavors, including chili pepper, hoisin sauce, soy sauce, sesame oil, and Szechuan pepper. Szechuan peppercorns are fragrant, with citrus notes, mouth-numbing and tongue-tingling. If you don’t like that effect, you can stir whole peppercorns until the oil is fragrant and remove them from the wok before cooking the rest of the meal.