Orange Chicken with Red Chilies Szechuan Style Dave Dewitt
Get ready to tantalize your taste buds with "Orange Chicken with Red Chilies Szechuan Style," a bold and flavorful creation inspired by Dave DeWitt, the "Pope of Peppers." This irresistible recipe combines crispy fried chicken thighs with a zesty orange glaze infused with the heat of dried red chilies, the numbing spice of Szechuan peppercorns, and the aromatic depth of garlic and ginger. The sauce, a perfect balance of tangy orange juice, soy sauce, and a touch of brown sugar, coats each bite in a glossy, savory-sweet finish. Garnished with fresh scallions and a hint of sesame oil, this dish is a showstopper on any dinner table. Easy to prepare in under an hour, it pairs wonderfully with steamed rice or noodles, delivering a harmonious blend of heat, citrus, and umami that will elevate your weeknight dinners. Perfect for lovers of spicy Asian cuisine, this Szechuan-style orange chicken is a must-try feast!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 grams Cornstarch
- 500 ml Oil for frying
- 8 pieces Dried red chilies
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 120 ml Orange juice, freshly squeezed
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 3 tablespoons Brown sugar
- 1 teaspoon Orange zest
- 1 teaspoon Szechuan peppercorns, toasted and crushed
- 2 pieces Scallions, chopped
- 1 teaspoon Sesame oil
- 60 ml Water
Instructions
Cut the chicken thighs into bite-sized cubes and coat them evenly with cornstarch. Shake off any excess.
Heat the oil in a deep skillet or wok over medium-high heat. Once hot, fry the chicken in batches until golden and crispy, about 4-6 minutes per batch. Remove and drain on a paper towel-lined plate.
In a small bowl, combine the orange juice, soy sauce, rice vinegar, brown sugar, and water. Stir until the sugar dissolves and set aside.
In a clean wok or skillet, heat a tablespoon of the frying oil over medium heat. Add the dried red chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
Pour in the orange juice mixture and bring it to a simmer. Cook for 2-3 minutes until the sauce begins to thicken.
Add the orange zest and crushed Szechuan peppercorns to the sauce, stirring to incorporate.
Return the fried chicken to the wok and toss to coat evenly in the sauce. Cook for another 2 minutes to ensure the chicken is heated through and well-glazed.
Drizzle sesame oil over the dish and garnish with chopped scallions.
Serve hot with steamed white rice or noodles, and enjoy the bold and spicy flavors of this Szechuan-inspired orange chicken.
Nutrition Facts
Calories |
5949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.9 g | 732% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 38.4 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2001 mg | 43% | |
*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.
