SPICY SZECHUAN CHICKEN
Spicy Szechuan chicken is so delicious and spicy. You can make authentic Chinese style dinner in less than 20 minutes. Best to serve with noodles, pasta.
Provided by Sujatha Muralidhar
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Marinate the chicken for 30 minutes with 1 tbsp of soy sauce and 1 tbsp of rice vinegar. And set aside.
- To make the szechuan sauce, in a mixing bowl, add soy sauce, chili garlic sauce, rice vinegar and cornstarch. Combine all the ingredients. And set aside.
- In a heavy bottomed pan, add 3 tbsp of vegetable oil and minced garlic. Saute them for a minute.
- In the medium to high heat, add marinated chicken and cook until they done well and perfect.
- Now add the broccoli florets and saute for a minute.
- Add kept aside sauce and bring it to boil.
- Once the gravy reached its required consistency, switch off the flame and serve hot.
Nutrition Facts : Calories 361 kcal, Carbohydrate 8 g, Protein 18 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 54 mg, Sodium 2016 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT
A popular dish at a fast-food chain restaurant is trending all over the US right now. If you are the one that goes in and asks for extra spicy, well this is the recipe for you. It's spicy and will make you sweat, however the numbing affect of the sichuan peppercorn tames the heat and has you coming back for more.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
- Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 19.1 g, Cholesterol 111.1 mg, Fat 39.8 g, Fiber 0.9 g, Protein 35.9 g, SaturatedFat 6.1 g, Sodium 3004.4 mg, Sugar 9.6 g
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SCHEZWAN OR SZECHUAN SPICY HOT CHICKEN
After sifting thru several recipes and much trial and error, I created my own version of restaurant quality Schezwan Chicken, w/the help of a bottle or two. Beware! It's S-P-I-C-Y!
Provided by Tallie in Pacific NW
Categories Chicken Breast
Time 30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil on high in a skillet or wok.
- Add chicken and stir-fry for 5 minutes.
- Add yellow onion and red chili peppers; continue to cook on high for additional 5 minutes, stirring continuously.
- Add Tsang Schezuan Spicy Stir-Fry Sauce and Heavenly Chef Hunan Red Chili Sauce and stir-fry for 2-3 minutes.
- Add scallions and ground black pepper. Cook for an additional 2 minutes.
- Serve over white or brown rice.
SICHUAN HOT POT
Sichuan Hot pot is a great meal to make, especially during colder months. Learn how to assemble a spicy soup base and authentic Chinese Sichuan hot pot at home!
Provided by Judy
Categories Soups and Stocks
Time 1h10m
Number Of Ingredients 39
Steps:
- For the soup base:
- In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
- Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
- To make the dipping sauce, simply combine whatever mix of ingredients you like.
- To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.
HOT AND SPICY SICHUAN CHICKEN
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g
SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]
Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!
Provided by HWC Magazine
Categories Mains
Time 40m
Number Of Ingredients 48
Steps:
- Determine if your guests would like the hot and spicy or mild broth (I made one of each).
Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g
SPICY SICHUAN CHICKEN
Make and share this Spicy Sichuan Chicken recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the ginger and soy sauce, pour over the chicken to coat every piece. Chill for at least 1 hour.
- Heat 1/2tbsp oil in a wok or deep frying pan. Stirfry the nuts over a high heat for 1 minute or until golden. Drain from the pan with a slotted spoon. Set aside.
- Lower the heat to medium-high and add 1tbsp of oil. Add the chicken and marinade and stirfry for 3 minutes. Drain the chicken and set aside.
- Add the remaining oil to the pan. Stir fry the carrot and pepper for 2 minutes. Add the sugarsnap peas and spring onions, stirfry for 1 minute, then add the beansprouts and stirfry for a further minute.
- Return the chicken and nuts to the pan and add the chillies. Sprinkle over the sugar and vinegar and toss everything over the heat for 2 minutes until hot and the chicken is cooked through. Serve immediately with egg fried rice.
Nutrition Facts : Calories 755.4, Fat 51.9, SaturatedFat 9.1, Cholesterol 92.8, Sodium 1640.6, Carbohydrate 28, Fiber 9.4, Sugar 11.2, Protein 50.5
More about "hot and spicy sichuan chicken food"
SZECHUAN SPICY CHICKEN (LA ZI JI DING)
From asianfoodnetwork.com
Servings 2Total Time 40 mins
- Marinate chicken . In a bowl, marinate chicken with lemon juice, ginger, light soy sauce and salt. Set aside for about 15mins.
- Fry chicken. In a pan, heat oil and deep fry chicken over medium high heat for 6-7 minutes until golden brown and crispy. Drain and set aside
- Fry spices and chicken. Heat pan with 50ml of the deep frying oil on medium heat and add in the garlic, ginger, white part of spring onion and stir fry till fragrant. Add in Szechuan peppercorn and dried chilli to stir-fry over medium low heat until fragrant. Add in the chicken, water, sugar and stir fry till water evaporates. Add the green part spring onions, and sesame seeds and toss over high heat for a minute.
CHICKEN HOT POT(辣子鸡火锅) - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 263 per serving
- Prepare a pot or wok with enough water. Bring the water to a boiling. And add chicken and pig bones in. Turn down the fire and cook the blood water out.
- Get the meat ingredients out. Wash the wok. And add some enough water. Return pig bones back.
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-06-15
- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
SPICY SICHUAN KUNG PAO CHICKEN - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.8/5 (12)Total Time 40 minsCategory Main Dish RecipesCalories 331 per serving
- In a medium bowl, combine the chicken pieces with 2tablespoons of the cornstarch, 1 tablespoon of the wine, and the salt and toss to coat well. Let stand for 10 to 15 minutes.
- Meanwhile, in a small bowl or glass measuring cup, mixtogether the water, soy sauce, rice vinegar, sugar, and the remaining tablespoon of wine and 2 teaspoons of cornstarch. Stir to mix.
- Heat the oil in a wok or large skillet over medium-highheat. Add the chilies and peanuts and cook, stirring frequently, until the chilies begin to darken and the peanuts turn golden brown, 1 to 2 minutes. Be careful not to let the chilies burn or blacken. Remove the chilies and peanuts from the skillet, transferring them to a bowl.
- Return the skillet to medium-high heat, adding more cooking oil if needed. Add the ginger and garlic and cook, stirring, for 20 seconds. Add the chicken and cook, stirring frequently, until just cooked through, about 3 minutes.
CHINESE SICHUAN SPICY POPCORN CHICKEN ... - COOK COOK GO
From cookcookgo.com
Reviews 3Author HainiCuisine Asian, ChineseCategory Dinner, Main Course
- Use a knife to cut open the chicken leg from top to bottom. Then use kitchen scissors to cut the meat off the bone. Cut into small pieces and put in a large bowl.
- Add Ginger, Salt, Chinese 13 Spices Mix, Chinese Cooking Wine, Light Soy Sauce and Oyster Sauce to the chicken. Mix well. Cover and marinate for 30 minutes.
- Heat up the wok to medium high heat, add 1/2 cup Vegetable Oil and carefully add the chicken pieces one at a time. The First Fry takes about 6 minutes. Remove the chicken and set aside.
SZECHUAN CHICKEN - 辣子鸡 | PICKLED PLUM
From pickledplum.com
5/5 (3)Total Time 25 minsCategory MainCalories 155 per serving
- In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.
- In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
- Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.
12 MOST POPULAR SICHUAN FOODS, FAMOUS DISHES
From travelchinaguide.com
- Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: sweet, sour and spicy. Cook Method: stir-fry. Kung Pao Chicken is a famous Sichuan dish known in globe.
- Ma Po Tofu. Chinese Name: 麻婆豆腐 má pó dòu fu. Flavor: spicy and pungent. Cook Method: fry, boil. Ma Po Tofu, sautéed tofu in hot and spicy sauce, is one of the traditional Sichuan dishes.
- Sichuan Hot Pot. Chinese Name: 四川火锅 sì chuān huǒ guō. Flavor: hot and spicy. Cook Method: boil. Sichuan hot pot is one of the best Sichuan food. Smelling of the red oil hot pot soup, people get mouth-watering already.
- Dandan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: spicy and chewy. Cook Method: boil, dress with sauce. Dandan noodles is a famous local pasta snacks selling on the streets in the past in Sichuan.
- Fish Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: sweet, spicy and sour. Cook Method: stir-fry. Fish Flavored Shredded Pork is known for its artificial fish flavor created by various seasonings with no fish inside.
- Sliced Pork in Hot Chili Oil. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: spicy, pungent, and hot. Cook Method: boil. Sliced Pork in Hot Chili Oil is a famous home-cooked Szechuan food.
- Sliced Fish in Hot Chili Oil. Chinese Name: 水煮鱼 shuǐ zhǔ yú. Flavor: spicy, pungent, and hot. Cook Method: boil. Boiled fish was first popular in Chongqing.
- Twice-cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty and spicy. Cook Method: boil and quick-fry. Twice-cooked pork is not that spicy like Sliced Pork in Hot Chili Oil.
- Sliced Beef and Ox Organs in Chili Sauce. Chinese Name: 夫妻肺片 fū qī fèi piàn. Flavor: spicy and pungent. Cook Method: dress with sauce. It is a famous Sichuan food, created by a couple.
- Diced Chicken with Chili. Chinese Name: 辣子鸡丁 là zǐ jī dīng. Flavor: spicy, crispy and tender. Cook Method: fry. In addition to the chicken, chili is used as the main ingredient rather than seasonings, which fully reflects the characteristics of Chuan cuisine.
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