Go Back
–+ People

Szechuan Chicken

Szechuan Chicken! Tender chicken pieces are stir-fried with a symphony of Szechuan spices, creating a dish that's both fiery and numbing. Sichuan peppercorns add a unique tingling sensation, making this dish an unforgettable experience. Perfect for spice lovers!
No ratings yet
Print Pin
Course: Side Dish, Snack
Cuisine: American, asian, Chinese, Japanese
Keyword: Szechuan Chicken, Szechuan Chicken Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 350kcal
Author: Biryanibonanza

Ingredients

Ingredients:

For the Chicken:

  • 500 Grams Boneless chicken, cut into bite-sized pieces
  • 2 tbsp Soy sauce
  • 1 tbsp Rice wine or dry sherry
  • 2 tbsp Cornflour
  • 1 Egg white
  • 2-3 Tablespoons vegetable oil for frying

For the Sauce:

  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Szechuan chilli paste or chilli garlic sauce
  • 1 tbsp Hoisin sauce
  • 1 tsp Sugar
  • 1/2 Cup Chicken broth or water

For Stir-frying:

  • 2 tbsp Vegetable oil
  • 2-3 Dried red chilies, broken into pieces1 tablespoon Szechuan peppercorns
  • 1 tbsp  Minced garlic
  • 1 tbsp Minced ginger
  • 1 Medium onion, sliced
  • 1 Red bell pepper, sliced
  • 1 Green bell pepper, sliced
  • 1 Stalk celery, sliced
  • 2-3 Spring onions, chopped (for garnish)

Instructions

How to make Szechuan Chicken

    1. Marinate the Chicken: 

    • In a bowl, combine the chicken pieces with soy sauce, rice wine (or dry sherry), cornflour, and egg white. Mix well and let it marinate for at least 20 minutes. 

    2. Prepare the Sauce:

    • In a separate bowl, mix together the soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, sugar, and chicken broth (or water). Set aside.

    3. Fry the Chicken:

    • Heat 2-3 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken pieces in batches, frying until they are golden brown and cooked through. Remove the chicken and set it aside on a paper towel to drain excess oil. 

    4. Stir-fry the Aromatics and Vegetables: 

    • In the same wok, add 2 tablespoons of vegetable oil. Add the dried red chilies and Szechuan peppercorns, stirring until fragrant, about 1-2 minutes. Add the minced garlic and ginger, stirring for another 30 seconds. Add the sliced onion, bell peppers, and celery. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.

    5. Combine Chicken and Sauce: 

    • Return the fried chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir well to combine and coat everything evenly with the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.

    6. Garnish and Serve: 

    • Garnish with chopped spring onions. Serve hot with steamed rice or noodles. 

    Nutrition

    Calories: 350kcal | Carbohydrates: 14g | Protein: 25g | Fat: 14g | Fiber: 2g