Best 2 Szechuan Fried Chicken Recipes
Sichuan fried chicken, a mouthwatering dish originating from the Sichuan province of China, tantalizes taste buds with its fiery and aromatic flavors. Its unique blend of spices, including Sichuan peppercorns, chili peppers, and a symphony of other seasonings, creates an unforgettable culinary experience, leaving you craving more. While the dish's bold and assertive taste may seem intimidating, its preparation is surprisingly straightforward. Embark on a culinary adventure as we guide you through the essential steps and ingredients needed to create this delectable dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
FRIED CHICKEN (SZECHUAN STYLE)
I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Tips:
- Use a variety of peppers to create a complex flavor profile. Sichuan peppercorns, Fresno peppers, and serrano peppers are all good choices.
- Toast the Sichuan peppercorns before using them. This will help to release their flavor and aroma.
- Use a light touch with the salt. Sichuan peppercorns can be very salty, so it's important to use them sparingly.
- Don't overcook the chicken. Chicken is best when it is cooked through but still juicy. Overcooking will make it dry and tough.
- Serve the chicken immediately. Sichuan fried chicken is best enjoyed hot and fresh out of the fryer.
Conclusion:
Szechuan fried chicken is a delicious and unique dish that is sure to please everyone at your table. With its crispy crust, tender meat, and flavorful sauce, it's a dish that you'll want to make again and again.
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