Fried Chicken Szechuan Style Food
FRIED CHICKEN (SZECHUAN STYLE)
I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
- Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.
SZECHUAN FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into bite-size pieces.
- Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot.
- Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
- Repeat until all chicken is cooked, draining each batch on absorbent paper.
- Pour off all but 2 tbs.
- of oil.
- Add chiles, garlic, and ginger, and stir fry until garlic is golden.
- Add scallions and toss for a few seconds.
- Add stock mixture and bring to a boil.
- Stir cornstarch mixture and add; stir until thickened.
- Add chicken and toss to heat through.
SZE CHUAN JAR GAI - FRIED CHICKEN SZECHWAN STYLE
Make and share this Sze Chuan Jar Gai - Fried Chicken Szechwan Style recipe from Food.com.
Provided by TNlady
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some.
- In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes.
- Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well.
- Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
- Crush the garlic and set aside.
- Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot.
- Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container.
- Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
- Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley.
- Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir.
- Serve immediately over hot rice.
Nutrition Facts : Calories 370.8, Fat 24.1, SaturatedFat 3.7, Cholesterol 94.4, Sodium 1166.4, Carbohydrate 12, Fiber 1.7, Sugar 4.8, Protein 26.2
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