How To make 10 Minute Szechuan Chicken

This Viral Chinese Chicken Dish Is One To Remember (super easy)

#shorts #chicken #food

Chicken Recipe:
Marinade:
1 lb chicken breast
2 tsp cooking wine (Shaoxing or Mirin)
2 tsp dark soy sauce
2 tsp light soy sauce
2 tsp potato starch

In the pan:
3 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
2 spring onions sliced
3 Fresno chilis sliced

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Super Spicy Szechuan Chicken

Marinade Ingredients:

3 tsp of corn starch
1 tsp of salt
1 Tbsp. of rice wine
1/2 tsp of white pepper
1 Tbsp. of soy sauce
1 shredded scallion
2 slices of ginger
4 chicken thighs, chopped into bite-sized pieces

Other Ingredients:

vegetable oil for frying
2 Tbsp. of Szechuan peppercorn
5 dried red chilies, chopped
50 whole dried red chilies
4 slices of ginger
1 scallion, chopped
1/3 cup of peanuts
1/2 tsp of sugar
1/2 Tbsp. of rice wine
1 Tbsp of sesame oil
chopped scallions as garnish


Directions:

Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.

In about 1 1/2” 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. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

10 Minute Szechuan Chicken recipe

10 Minute Szechuan Chicken recipe

Easy Sichuan Chicken Recipe | Spicy Szechuan Chicken |Chinese Style Chicken Recipe at home

#chinesefood #sichuanchicken #spicychickenszichuan #chinesecookingathome

Ingredients:

3 pcs boneless chicken thigh -600g
1 tbsp of light soy sauce
1/2 tsp of salt
1/2 tsp black pepper
1 egg yolk
1 tbsp corn starch
4 cloves of minced garlic
1 thumb size ginger
2 stalks of spring onions
20-25 pcs of dried chillies- washed
1/4 cup of peanut -peeled and fried
1 tsp of sichuan pepper corns
1 tsp of sugar

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Sichuan Mouth-watering Chicken Recipe - Kou Shui Ji

???? BROWSE KITCHENWARE AND INGREIDENTS -
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This is a classic sichuan recipe - mouthwatering chicken. It is spicy and numbing. It smells amazing, the flavor is savory and tangy. We used quite a lot of sichuan peppercorns in this dish. It really numbs your tongue and lips, makes your mouth watery. That is how we name it. If you love spicy food, this is one of those recipes that would catch your taste instantly

????PRINTABLE RECIPE -

INGREDIENTS FOR HOT CHILI OIL
- 1.5 cups of vegetable oil (Amazon Link -
- 2 pieces of scallion
- 1.5 inches of ginger, sliced
- 2 cloves of garlic, sliced
- 1 cinnamon stick (Amazon Link -
- 2 star anise (Amazon Link -
- 3 pieces of bay leaves (Amazon Link -
- 5 tbsp of mild chili powder (Amazon Link -
- 3 tbsp of paprika (Amazon Link -
- 1.5 tbsp of hot chili powder (Amazon Link -
- 2.5 tbsp of toasted sesame seed (Amazon Link -
- 1.5 tbsp of Sichuan peppercorn (Amazon Link -

INGREDIENTS FOR KOU SHUI JI (口水鸡)
- 1 lb of chicken leg (bone-in and skin on)
- 2 cloves of garlic, sliced
- 5 to 6 slices of ginger
- 2 pieces of scallion
- 1 tbsp of Sichuan peppercorns (Amazon Link -
- 1 tbsp of salt
- 1 to 2 liters of water to cook the chicken
- 2 slices of ginger
- 3 to 4 cloves of garlic
- 0.5 tbsp of pure sesame paste (Amazon Link -
- 1/4 cup of the water or chicken broth
- 3 to 4 tbsp of soy sauce (Amazon Link -
- 1 tbsp of Chinese black vinegar (Amazon Link -
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorns powder (Amazon Link -
- 2 to 5 tbsp of hot chili oil
- Cucumber shreds
- Cilantro as garnish

Easy Szechuan Chicken Stir Fry Recipe

Super fast Szechuan Chicken Stir Fry is the take out recipe you can get on the table faster than delivery! Simple ingredients come together in minutes to create a spicy Szechuan Chicken recipe your family will love. Adapt the spice level to suit your style!

-------------------------------FULL RECIPE BELOW-----------------------------
INGREDIENTS
1 lb boneless skinless chicken cut into bite sized pieces
1/4 cup cornstarch
2 tbsp olive oil
2 cloves garlic minced
2 tbsp minced ginger
15 red chili peppers, chopped serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you're sensitive to spice.
2 tbsp szechuan peppercorns
6 whole dried red chilis
1/2 cup low sodium soy sauce
2 tbsp rice wine vinegar
2 tbsp chili garlic sauce
2 tsp sesame oil
2 tsp mirin sweet rice wine
1/4 cup chopped peanuts
1/4 cup chopped scallions
3 tbsp sesame seeds
INSTRUCTIONS
Place the chicken in a large bowl and set aside.

Season the cornstarch with salt and pepper. Pour the cornstarch over the chicken and toss to coat.

Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.

Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.

Remove the last of the chicken from the pan and transfer to a platter.

Add the garlic and ginger to the pan. Cook for 1 minute.

Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.

Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.

Return the chicken to the pan and toss to coat.

Sprinkle the chicken with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.

For a printable recipe card: