Szechuan Fried Chicken
Crispy, zesty, and irresistibly bold, Szechuan Fried Chicken is a flavor-packed dish that brings the fiery essence of Chinese cuisine to your table. Tender bite-sized chicken thighs are coated in a light, golden crust and tossed in a tantalizing Szechuan-style sauce infused with dried red chilies, Szechuan peppercorns, garlic, and ginger for a delightful punch. A perfect balance of heat, sweetness, and tanginess is achieved with soy sauce, rice vinegar, and a touch of brown sugar, making every bite unforgettable. Garnished with vibrant spring onions and sesame seeds, this dish is as visually stunning as it is delicious. Serve it over a bed of fluffy steamed rice for a satisfying dinner or enjoy it solo as a bold appetizer. Spice up your culinary repertoire with this quick 35-minute recipe that’s bursting with authentic Szechuan flavors!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 4 tablespoons Cornstarch
- 6 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 8 pieces Dried red chilies
- 1 teaspoon Szechuan peppercorns
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Brown sugar
- 3 tablespoons Water
- 1 teaspoon Cornstarch (for sauce slurry)
- 2 pieces Spring onions (chopped, for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
In a medium bowl, mix the chicken pieces with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
In a shallow dish, combine 6 tablespoons of all-purpose flour and 4 tablespoons of cornstarch.
In another bowl, beat 2 eggs.
Dip each chicken piece first in the beaten eggs, then into the flour-cornstarch mixture, ensuring they are evenly coated.
Heat 500 ml of vegetable oil in a deep pan or wok over medium-high heat.
Fry the coated chicken pieces in batches until golden and crispy, about 5-6 minutes per batch. Drain on paper towels and set aside.
In another wok or large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add 8 dried red chilies and 1 teaspoon of Szechuan peppercorns. Stir-fry for 30 seconds until aromatic.
Add 4 minced garlic cloves and 1 tablespoon of minced ginger. Cook for another minute, stirring constantly.
Stir in 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1.5 tablespoons of brown sugar, and 3 tablespoons of water. Mix well.
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the sauce and cook until it thickens slightly, about 1-2 minutes.
Add the fried chicken to the sauce and toss to coat evenly.
Transfer to a serving plate and garnish with chopped spring onions and 1 teaspoon of sesame seeds.
Serve hot with steamed rice or enjoy as is!
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 503 mg | 11% | |
*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.
