Fried Chicken Szechuan Style
Dive into the bold, spicy allure of Fried Chicken Szechuan Style, a tantalizing fusion of crispy perfection and fiery Szechuan flavors. This irresistible dish features tender, golden-brown chicken bites marinated in soy sauce, Shaoxing wine, and aromatic ginger, then fried to crunchy perfection. Tossed in a savory, slightly sweet sauce infused with hoisin, dark soy, and fragrant Szechuan peppercorns, this recipe delivers the signature numbing heat and depth of authentic Szechuan cuisine. The addition of dried red chilies and fresh green onions elevates each bite, making it a showstopping main course. Perfect over steamed rice or noodles, this dish is a must-try for spice lovers!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 120 grams cornstarch
- 120 grams all-purpose flour
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 teaspoon Szechuan peppercorns
- 8 pieces dried red chilies
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 3 stalks green onions (sliced into 1-inch pieces)
- 500 milliliters vegetable oil (for frying)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Marinate the chicken with soy sauce, Shaoxing wine, minced ginger, and half of the minced garlic. Let it sit for 20 minutes.
While the chicken is marinating, prepare the coating mixture. In a shallow bowl, combine the cornstarch and all-purpose flour.
In another bowl, beat the eggs.
Heat the vegetable oil in a deep skillet or pot to 175°C (350°F).
Dip each piece of marinated chicken into the beaten eggs, then coat it evenly in the flour-cornstarch mixture. Shake off excess coating.
Fry the chicken in batches in the hot oil until golden brown and cooked through, about 5-6 minutes per batch. Remove and place on a paper towel-lined plate.
In a clean wok or large pan, toast the Szechuan peppercorns over medium heat until fragrant. Crush them lightly with a mortar and pestle or back of a spoon.
In the same wok, heat 1 tablespoon of oil over medium-high heat. Add the dried red chilies and the remaining minced garlic, stirring until fragrant.
Reduce the heat to medium and stir in hoisin sauce, dark soy sauce, sugar, and rice vinegar. If the sauce appears too thick, add 2 tablespoons of water to loosen it.
Add the fried chicken pieces to the wok and toss them in the sauce until they are evenly coated.
Mix in the green onions and crushed Szechuan peppercorns, tossing briefly to combine.
Serve immediately with steamed rice or noodles of your choice.
Nutrition Facts
Calories |
6609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.0 g | 728% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 5062 mg | 220% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.7 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
