Hot Szechwan Chicken
Experience the bold, fiery flavors of Hot Szechwan Chicken, a classic Chinese dish that combines tender, marinated chicken with the vibrant heat of dried red chilies and the numbing spice of Sichuan peppercorns. This quick and flavorful stir-fry features a savory sauce made with soy sauce, oyster sauce, and Shaoxing wine, balanced with a hint of sweetness and umami-rich chicken broth. Aromatic garlic, ginger, and scallions add depth and fragrance to every bite, while a final drizzle of sesame oil ties it all together. Perfectly paired with steamed rice or noodles, this crave-worthy dish is ready in just 35 minutes, making it an ideal dinner for spice lovers and busy weeknights alike. Whether you're a fan of authentic Chinese cuisine or simply looking to spice up your dinner routine, this Hot Szechwan Chicken recipe promises mouthwatering satisfaction.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 Egg white
- 4 tablespoons Vegetable oil
- 10 Dried red chilies
- 4 Garlic cloves
- 1 tablespoon Ginger
- 2 teaspoons Sichuan peppercorns
- 3 Scallions
- 1 tablespoon Dark soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 100 milliliters Chicken broth
- 1 teaspoon Sesame oil
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of cornstarch, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and the egg white. Mix well to coat the chicken evenly, then set aside to marinate for at least 15 minutes.
While the chicken marinates, prepare the aromatics: slice the garlic thinly, mince the ginger, and cut the scallions into 2-inch pieces. Set these aside for later use.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, and 100 milliliters of chicken broth. Stir to create the sauce mixture and set it aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces (in batches if necessary) and stir-fry until lightly browned and nearly cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok, then toss in the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the garlic, ginger, and scallions to the wok and stir-fry for another 1-2 minutes until aromatic.
Return the chicken to the wok and stir well to combine with the aromatics.
Pour in the prepared sauce mixture and stir to coat the chicken evenly. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
Drizzle 1 teaspoon of sesame oil over the dish, stir one final time, and remove from the heat.
Serve the Hot Szechwan Chicken hot with steamed rice or noodles.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 11.1 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 242 mg | 19% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3487 mg | 74% | |
*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.
