Szechuan Peppery Hot Chicken
Elevate your taste buds with the fiery and aromatic flavors of Szechuan Peppery Hot Chicken, a Chinese-inspired recipe that promises bold, authentic taste in every bite. This dish showcases tender, crispy-battered chicken thighs coated in a tantalizing sauce infused with Szechuan peppercorns, toasted for their signature numbing heat, and fragrant dried red chilies. A harmonious blend of garlic, ginger, soy sauce, and honey creates a sweet, spicy, and savory glaze that clings perfectly to the golden fried chicken. Finished with crunchy scallions and a zesty kick of freshly ground peppercorns, this dish is a true celebration of spicy, savory cuisine. Ideal for weeknight dinners or special occasions, serve this irresistible Szechuan chicken with steamed rice to soak up every last drop of its exquisite sauce. Perfect for lovers of Szechuan cooking, crispy chicken, and bold flavor profiles!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 100 g Cornstarch
- 50 g All-purpose flour
- 2 Eggs
- 1 tbsp Szechuan peppercorns
- 15 Dried red chilies
- 3 Garlic cloves (minced)
- 1 tbsp Ginger (minced)
- 3 Scallions (sliced into 1-inch pieces)
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sesame oil
- 500 ml Vegetable oil (for frying)
- 1 tsp Salt
- 0.5 tsp White pepper
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Season with salt and white pepper.
In a separate bowl, whisk the eggs. In another bowl, mix the cornstarch and all-purpose flour.
Dip each chicken piece into the egg and then coat it thoroughly in the cornstarch-flour mixture. Set aside on a plate.
Heat the vegetable oil in a large deep pan or wok to 180°C (350°F). Carefully fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on a plate lined with paper towels.
Toast the Szechuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Grind them coarsely in a mortar and pestle or spice grinder and set them aside.
In a clean wok, heat 1 tablespoon of vegetable oil over medium heat. Add the dried red chilies, minced garlic, and ginger. Stir-fry for about 30 seconds until aromatic.
Add the soy sauce, rice vinegar, honey, and sesame oil to the wok. Stir well to combine and cook for 1-2 minutes.
Add the fried chicken to the sauce and toss to coat evenly.
Sprinkle the ground Szechuan peppercorns over the chicken, followed by the scallions. Toss briefly to combine.
Serve the Szechuan Peppery Hot Chicken immediately with steamed white rice or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1046 mg | 22% | |
*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.
