Fried Chicken Szechuan Style Food

FRIED CHICKEN (SZECHUAN STYLE)

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

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

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.