How To Make Szechuan Chicken With Garlic And Cashew Nut | Easy | Step-by-Step Recipe
How to make Szechuan chicken with garlic and Cashew nut
Recipe by Dina’s Kitchen
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Ingredients:
Chicken
Garlic
Cashew Nut
Onion
Ginger
Chili Powder
Oil
Soya Sauce
Chili Sauce
Salt
(Quantity of each mentioned in video)
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1 Dollar Kung Pao Chicken | But Cheaper
You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.
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Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
Szechuan chicken recipe (辣子鸡) - How to prepare the best spicy chicken like restaurant
Today I want to introduce to you a well-known chicken dish originated from the Szechuan province of China, called 辣子鸡.
It is spicy and fiercely hot. This dish is one of the most popular Chinese dishes in restaurants, and I am not surprised that it is equally amazed by people worldwide.
There are different versions of the Szechuan chicken, and this recipe is based on traditional Szechuan ways to prepare, with some of my interpretations.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients for the chicken (A)
600g chicken thigh
1 tsp salt
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 tsp ground white pepper
1/2 egg
2 tbsp cornstarch
Other ingredients (B)
35g dried chili
80g groundnuts
2 tbsp Szechuan peppercorns
1 stalk scallion
4 cloves garlic
1 thumb-size ginger
1 tbsp doubanjiang
1 tsp douchi
2 tsp chili oil
Vegetables oil for deep-frying
Method:
Marinate the chicken
- Cut the deboned chicken meat skin-on into thumb size cubes.
- Use a paper towel to absorb as much water as possible from the chicken.
- Marinate the chicken meat with salt, light soy sauce, Shaoxing wine, ground white pepper, and half an egg for one hour.
- After that, coat the cornflour as in ingredient A.
Deep-fry the chicken
- Heat some vegetable oil to the wok over medium heat.
- Add the chicken pieces, and keep stirring to prevent them from sticking together.
- Deep fry until light brown. Remove from heat immediately and drain in a colander.
- Increase the temperature of the oil to 190°C/365°F.
- Return the chicken to the oil to deep fry again.
- Once the color has turned golden brown, remove and drain it on paper towels.
Dried chilies
- Cut the dried chilies into short sections.
- Shake the chilies to remove the seeds.
- Lastly, blanch the dried chili in boiling water for a minute, then drain.
Groundnuts
- Sieve the groundnuts with a colander to remove any debris and sand.
- Deep-fry at 120°C/250°F until turning brown.
- Remove them from oil and place them on a paper towel to cool.
Stir-fry
- Heat some oil in the wok.
- Saute the minced garlic, ginger, and white section of the scallion until aromatic.
- Also, the Szechuan chili oil, doubanjiang, douchi, Szechuan peppercorn (sieve to remove dirt), the soaked dried chilies, and two tablespoons of water. Saute until aromatic.
- Return the deep-fried chicken to the wok. Turn up the heat, and continue to saute for a minute.
- Mix in the groundnuts.
- Dish out and sprinkle some chopped scallion to garnish. Serve.
#SzechuanChicken #辣子鸡
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BETTER THAN TAKEOUT - Cashew Chicken Recipe
This cashew chicken takes about 15 minutes to cook and it is super delicious. Once you learned, you don’t need to order it from take out anymore.
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INGREDIENTS
To marinate the chicken
1 lb (454 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
White pepper to taste (Amazon Link -
2.5 tsp of cornstarch (Amazon Link -
1.5 tbsp of Chinese cooking wine (Amazon Link -
For the sauce
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of hoisin sauce (Amazon Link -
1 tbsp of ketchup (Amazon Link -
2 tbsp of water
To stir fry
2-3 tbsp of vegetable oil
3 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
1/2 of bell pepper, cut into bite-size
2 stalks of celery, cut into bite-size
2 tbsp of scallion, diced
1/2 cup of cashew, toasted (Amazon Link -
INSTRUCTIONS
Cut 1 lb of chicken breast into bite-size pieces. You can also use chicken thigh if you want.
Marinate it with 1/3 tsp of salt and 1/3 tsp of baking soda, some white pepper to taste, 2.5 tsp of cornstarch, and 1.5 tbsp of Chinese cooking wine. Gently rub for a few minutes or until the chicken feels velvety.
In a bowl, combine the following ingredients and set it aside: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, 1 tbsp of ketchup, 2 tbsp of water.
Turn the heat to high and heat the wok until it is smoking hot. Add some oil and toss it around to create a nonstick layer.
Add the chicken and stir for 2-3 minutes or until the chicken changes color. Turn off the heat and take the chicken out. Make sure you tilt the wok to leave the oil behind.
Turn the heat back on medium, use the remaining oil to saute the garlic, ginger, scallion, and celery. Stir over medium heat for a couple of minutes.
Pour in the sauce and introduce the chicken back into the wok. Keep mixing for another 2-3 minutes or until the chicken is cooked through; Then, add the bell pepper and the roasted cashews. Give it a final toss. That’s it, you are done.
Easy Chinese Recipe: Sichuan Spicy Chicken 辣子鸡 Szechuan Style Recipe • Chinese Chicken Recipe
If you haven't noticed, we love Sichuan cuisine especially their hot & spicy dishes. This Sichuan (Szechuan) Spicy Chicken or 辣子鸡 in Chinese is a very popular dish in China. Although not as popular in Singapore, it is becoming more and more popular as food stalls set up by Chinese nationals become more common.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
Marinade for the chicken
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Marinate for at least 30 minutes but the longer the better
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2 pieces of chicken thigh - cut into cubes
1 teaspoon of salt
1 tablespoon of Chinese white rice wine
3 teaspoons of cornflour
A few dashes of white pepper
Other ingredients
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1/2 thumb size of ginger - sliced thinly
15 pieces of dried chilli - soaked and roughly chopped
4 cloves of garlic - sliced
1.5 tablespoons of Sichuan peppercorn - smashed lightly
1 stalk of spring onion
2 tablespoons of light soya sauce
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao Wine)
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Cast Iron Wok:
Metal Spatula:
Chinese rice wine:
Dried chilli:
Sichuan peppercorn:
Low Sodium Light Soya Sauce:
Shaoxing wine aka Chinese cooking wine:
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If you like this recipe, you might like these too:
Salted Egg Yolk Chicken 咸蛋鸡
Taiwanese Crispy Five Spice Pork Ribs 台湾五香排骨酥
Char Siu Recipe! Chinese BBQ Meat
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How to Make Gong Bao Ji Ding | The Original Kung Pao Chicken | 宫保鸡丁
Gong bao ji ding (宫保鸡丁 - literally 'The Palace Guardian's Diced Chicken') is a Sichuan dish hugely popular around China, but most well known outside China as the origins of the Westernised classics kungpao chicken and chicken with cashew nuts.
Westernised versions - commonly using the old Wade-Giles romanisation of 'kung pao' instead of the pinyin 'gong bao' - often use capsicum/peppers instead of dried chillies, leave out Sichuan peppercorns (Sichuan peppercorn imports were banned in the US for a period) and incorporate more Cantonese ingredients and techniques (as the majority of Chinese chefs in the US and Australia are of Cantonese origin rather than Sichuanese) such as hoisin sauce.
This is an authentic Sichuanese version of the dish.
Here's the full recipe: