Description
Szechuan chicken delight ignites a spicy symphony of flavors that dance across your palate with bold Sichuan peppercorn intensity. Culinary adventurers will discover a perfect balance of heat, umami, and aromatic spices in this irresistible Chinese-inspired masterpiece.
Ingredients
Scale
Protein:
- 1 pound chicken breast (skinless and boneless, cut into 1-inch cubes)
Sauce and Seasonings:
- 5 tablespoons soy sauce (low sodium)
- 3 tablespoons Shaoxing wine
- 2 tablespoons sesame oil
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar (or rice vinegar)
- 1 tablespoon Sichuan peppercorns (roasted and crushed)
Vegetables and Aromatics:
- 1 small onion (sliced)
- 1 small red bell pepper (cut in 1-inch cubes)
- 1 small green bell pepper (cut in 1-inch cubes)
- 5 dried red chilies (deseeded, cut into 1-inch pieces)
- 3 cloves garlic (minced)
- 1 inch ginger piece (thinly sliced)
Additional Ingredients:
- 1/2 cup cornstarch
- 1 teaspoon cornstarch
- Vegetable oil (for frying)
Instructions
- Whisk sauce ingredients thoroughly in a small mixing vessel, creating a harmonious blend of flavors. Reserve the mixture for later incorporation.
- Immerse chicken pieces in marinade ingredients, excluding cornstarch. Allow the protein to absorb the aromatic essence for 10 minutes.
- Delicately dust cornstarch over marinated chicken, ensuring each morsel is evenly and completely coated. Gently shake off any surplus powder.
- Elevate vegetable oil in a wok to 325°F, creating a sizzling culinary environment. Submerge chicken in hot oil, frying until achieving a golden-brown exterior and complete internal cooking, approximately 3-4 minutes per batch. Transfer crispy morsels to a paper towel-lined surface to drain excess oil.
- Cleanse the wok, removing any residual oil. Ignite high heat and introduce a tablespoon of vegetable oil. Rapidly sauté onions for 60 seconds, then incorporate bell peppers, dried red chilies, minced garlic, grated ginger, and Sichuan peppercorns. Continue cooking for an additional 1-2 minutes to release their intense aromatics.
- Reunite the crispy chicken with the vegetable medley in the wok. Cascade the prepared sauce over the ingredients, thoroughly coating each element. Vigorously toss and stir-fry for one final minute to marry the flavors. Serve immediately while piping hot and bursting with Szechuan excitement.
Notes
- Ensure chicken pieces are similar in size for even cooking and consistent texture throughout the dish.
- Pat chicken dry before marinating to help cornstarch coating adhere better and create crispier exterior when frying.
- Use a thermometer to check oil temperature for perfect golden-brown chicken without burning or undercooking.
- Adjust spice levels by reducing or increasing dried red chilies and Sichuan peppercorns based on personal heat tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 75 mg