Spicy Szechuan Chicken Recipe By Tasty Food

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

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.

HOT AND SPICY SICHUAN CHICKEN

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.

SPICY SICHUAN CHICKEN

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.

10 MINUTE SZECHUAN CHICKEN

Steps:

• Heat the oils in a wok over high heat.
• Toss the cubed chicken breast in a bowl with the cornstarch to coat.
• Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
• Add the remaining ingredients except the scallions.
• Cover and cook for three minutes.
• Add the scallions.
• Cover and cook for two more minutes.
• Serve with hot, cooked rice or fried rice.

SPICY HONEY CHICKEN AND CELERY, SZECHUAN STYLE.

Steps:

• Toss chicken pieces with cornstarch to coat.
• Heat oil in wok or skillet, stir-fry celery pieces over high heat for one minute and set aside.
• Add more oil to utensil if required and quickly brown chicken pieces with garlic. Work in two batches if necessary.
• Return celery and chicken to utensil, add rest of the ingredients, cover and simmer until chicken is cooked, approximately 3 minute.
• Serve with boiled or fried rice and stir-fried vegetables.

EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT

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.