Szechuan Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 1/2 pounds chicken thighs, boneless and skinless (680g)
02 -
2 tablespoons soy sauce, low-sodium recommended
03 -
1 tablespoon rice wine vinegar or other cooking wine
04 -
1 tablespoon cornstarch
05 -
1 stalk green onions, chopped
06 -
3 slices ginger, peeled
07 -
Vegetable oil, as needed for frying (canola oil or peanut oil recommended)
→ Stir Fry
08 -
1 tablespoon vegetable oil
09 -
1 1/2 tablespoons Szechuan peppercorns, whole
10 -
15 dried red chili peppers or cayenne peppers, cut into halves
11 -
1 tablespoon minced garlic (3 cloves)
12 -
1 tablespoon minced ginger
13 -
1 stalk green onions, chopped
14 -
1/2 teaspoon salt, or more to taste
15 -
1/2 teaspoon sugar
# Instructions:
01 -
Cut chicken thighs into 1-inch cubes. In a medium bowl, add soy sauce, rice wine vinegar, cornstarch, chopped green onions, and ginger slices. Mix well. Add the chicken pieces and toss to coat. Cover and marinate for 10-15 minutes while preparing other ingredients.
02 -
Set aside a paper towel-lined plate. Heat 2 inches (5cm) of oil in a medium saucepan to 350˚F (177˚C). You can also use a deep fryer.
03 -
Use kitchen tongs to take the chicken pieces from the marinade and carefully add to the hot oil. Fry for 3-5 minutes until browned and crispy. Do not overcrowd the pan—fry in batches if needed. Remove the chicken using a slotted spoon and place on the prepared plate.
04 -
Heat 1 tablespoon of oil in a wok or pan over medium heat. Add Szechuan peppercorns and dried red chilies. Fry until fragrant, about 1 minute.
05 -
Add garlic, ginger, and green onions. Stir fry for 30 seconds until fragrant.
06 -
Add the cooked chicken, salt, and sugar to the pan. Toss until well combined and heated through. Remove from heat.
07 -
Serve with rice or noodles as preferred and enjoy!
# Notes:
01 -
You can substitute Szechuan peppercorns with a 1:1 ratio mixture of coriander seeds and black peppercorns.
02 -
For milder spiciness, reduce the amount of red chili peppers. For extra heat, increase the quantity.
03 -
Avoid biting into Szechuan peppercorns directly as they are used for flavoring only.
04 -
You can sauté vegetables and peanuts with garlic and ginger for added texture and flavor.
05 -
Cooked Szechuan chicken can be reheated in a skillet or microwave for 3-4 minutes. Store leftovers in the refrigerator for up to 3 days in an airtight container.