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!
PAN-FRIED BLACK PEPPER CHICKEN
Super tender pan-fried black pepper chicken
Provided by Elaine
Number Of Ingredients 11
Steps:
- Cut the chicken into large pieces with 0.3cm thickness. Add all the marinating ingredients and mix well.Set aside for 20 minutes.
- Heat some oil in a pan and heat the pan. Place the chicken meat one by one. Let them stay for a while until one side is browned(takes 2 mins), turn over and fry the other side (1 mins). Spread more extra ground black pepper. If you want other flavors, add cumin or chili flakes.
- Serve with vegetable and lettuce.
Nutrition Facts : Calories 173 kcal, Carbohydrate 14 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 64 mg, Sodium 958 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SZECHUAN CHICKEN
Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
- In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
- In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
- Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
- With slotted spoon transfer vegetables to bowl.
- Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
- Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
- Return vegetables to pan; heat through.
- To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
SALT AND PEPPER CHICKEN
Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice
Provided by Elena Silcock
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
- Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
- Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.
Nutrition Facts : Calories 279 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
SZECHUAN CHICKEN RECIPE
This Szechuan chicken recipe is quick and easy to make with just the right amount of spice, with seasoned chicken, a variety of chili peppers and homemade Szechuan sauce. Great for an easy weeknight meal.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 24
Steps:
- Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.
Nutrition Facts : Calories 392 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1240 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SZECHUAN PEPPERCORN CHICKEN
Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
- Mix remaining ingredients (except lettuce& chicken).
- Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.
SICHUAN PEPPER CHICKEN
This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children.
Provided by Member 610488
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
- Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
- Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white 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.
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CHONGQING MALA CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (19)Total Time 37 minsCategory Main CourseCalories 499 per serving
- Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.
- Remove the bone of the chicken thighs and then cut into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
- Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and fry the chicken by batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browed and then slightly stir the chicken and fry the other side.
- Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest fire.
SICHUAN PEPPERCORN CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 411 per serving
- Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water
- Cut into large pieces. And transfer chicken to serving plate with smashed cucumber. At the same time, scoop around 1 cup of chicken stock to cool down.
- Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic.
ROAST CHICKEN WITH SICHUAN PEPPERCORNS (PERFECT FOR ...
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5/5 (29)Total Time 1 hr 50 minsCategory Main Dish or Part of a Chinese MenuCalories 317 per serving
- Dry roast the sichuan peppercorns on medium low heat for 1 - 2 minutes, no more, as we want just a bit of depth.
- Place the sichuan peppercorns in a pestle and mortar, along with the salt and pound to a semi-coarse grind. Or just use a spice mill/chopper.
- Pound or chop the garlic and ginger into a fairly fine mince. A food chopper will do, or use the pestle and mortar or just a knife to chop them fine.
SZECHUAN FRESH PEPPER CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 412 per serving
- Cut chicken leg meat or beast into small cubes, marinating with salt, Chinese cooking oil and cornstarch.
- Heat a large amount of oil in wok and slide the chicken meat in. Quickly fry for half minutes until the chicken meat turns white. Then you will get the tenderest chicken in the world. Then transfer chicken meat along with oil immediately. You can save the extra oil for classic green vegetable stir fry.
- Return around 2 tablespoons of cooking oil and fry the chili peppers until aroma, add 10-15 Szechuan peppers.
- Add cooked chicken, 1/2 tablespoon of light soy sauce, sugar and then give a big stir fry to mix well.
SICHUAN PEPPER | LOCAL SPICE FROM SICHUAN, CHINA
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ROASTED SZECHUAN PEPPER SALT - ALL WAYS DELICIOUS
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4.7/5 (3)Category CondimentCuisine ChineseTotal Time 10 mins
- Cook, stirring frequently, until the peppercorns become very aromatic and the salt begins to color a bit.
- Pass the powder through a fine-meshed sieve to filter out any husks or seeds that didn't get ground up.
SZECHUAN PEPPERCORN CHICKEN - POSH JOURNAL
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4.5/5 (4)Category Main DishServings 4Total Time 25 mins
- In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
8 GREAT DISHES FROM SICHUAN THAT YOU CAN FIND IN A RESTAURANT
From saporedicina.com
Reviews 3Published 2019-10-15Estimated Reading Time 7 mins
- Kung Pao Chicken (宫保鸡丁) Kung pao chicken is the most famous Sichuan dish outside China. There are many versions but generally it is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts.
- Boiled Dishes like Sichuan boiled fish (水煮鱼) If you ever visit a Sichuan restaurant, a boiled dish is a must. Water boiling is a unique cooking method from Sichuan cuisine.
- Dry-fried dishes like fry-fried green beans (干煸豆角) Dry-frying is another unique cooking method of Sichuan cuisine. First of all, either deep-frying or no oil pan-frying is used to remove the water from the raw materials.
- Mapo tofu (麻婆豆腐) I guess the Mapo tofu is the most famous Chinese tofu recipe. Due to the outstanding of Doubanjiang, the spicy coating of tofu form a deep contrast with the faint and fresh taste of tofu.
- Twice cooked pork (回锅肉) Twice cooked pork is, in my opinion, the tastier Sichuan style stir fry dish. It is named after the cooking process: twice cooked.
- Pork in spicy garlic sauce (蒜泥白肉) Pork in spicy garlic sauce (蒜泥白肉) is a cold dish with Sichuan combined spices. It’s great if you love Chinese spice sauce.
- Cold noodle salad (涼面) In summer times, Sichuan style restaurants will provide cold noodles as one of the staple food. Cold noodle salad (or Liang Mian) is excellent when serving with drinks or porridge.
- Yu Xiang Dishes like Yu Xiang Rou Si (鱼香肉丝) Yu Xiang is also known as fish fragrant. There are several famous dishes including Yu Xiang Rou Si, Yu Xiang tofu, Yu Xiang eggplants.
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- Cut the chicken breast into 2.5cm (1 in) pieces, then dry them as thoroughly as possible with paper towels before putting them in a mixing bowl.
- Add the salt, sugar and rice wine to the bowl and mix thoroughly. Sprinkle in the cornstarch and mix again. Set aside at room temperature for one to two hours, mixing occasionally.
- Put the Sichuan peppercorns into an unoiled skillet and place over a low flame. Shake the pan constantly until the peppercorns are fragrant and toasted, then cool to room temperature. If there are any seeds, remove and discard them. Grind the husks in a mortar.
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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.
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