Szechwan Fried Chicken
Get ready to tantalize your taste buds with this bold and spicy Szechwan Fried Chicken recipe! Featuring tender, golden-fried chicken pieces coated in a fiery, aromatic sauce made with Szechwan peppercorns, dried red chilies, and a medley of soy sauces, this dish is a flavor-packed adventure in every bite. The crispy chicken is perfectly balanced by the zesty kick of garlic, ginger, and sesame oil, creating a mouthwatering combination that’s irresistible for lovers of Asian cuisine. Topped with vibrant spring onions and a sprinkle of chili flakes, this crowd-pleasing dish pairs beautifully with steamed rice or noodles, making it the ultimate dinner indulgence. Perfect for those craving crispy, spicy, and savory perfection!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 100 grams Cornstarch
- 50 grams All-purpose flour
- 2 large Eggs
- 2 teaspoons Szechwan peppercorns
- 6 pieces Dried red chilies
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 stalks Spring onion (chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sesame oil
- 500 milliliters Vegetable oil (for deep frying)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Crushed red chili flakes
- 3 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add 1 tablespoon of soy sauce and 1/2 teaspoon of salt. Toss to coat and let marinate for 15 minutes.
In a separate bowl, whisk together the cornstarch, all-purpose flour, and a pinch of salt. Crack the eggs into another bowl and beat them.
Dip each chicken piece into the egg, then coat with the cornstarch-flour mixture. Place coated chicken on a plate and set aside.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F). Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on a paper towel-lined plate.
Toast the Szechwan peppercorns in a dry pan over medium heat until fragrant, then grind them into a coarse powder using a mortar and pestle. Set aside.
In the same pan, heat 2 tablespoons of oil over medium heat. Add the dried red chilies, minced garlic, and grated ginger. Stir-fry for 1-2 minutes until aromatic.
Add the dark soy sauce, remaining soy sauce, rice vinegar, sesame oil, sugar, and water to the pan. Stir to combine and let the mixture simmer for 2-3 minutes.
Add the crispy fried chicken back into the pan and toss to coat evenly in the sauce.
Sprinkle the ground Szechwan peppercorns and red chili flakes over the chicken. Toss to combine.
Garnish with chopped spring onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
6424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.5 g | 744% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1933 mg | 41% | |
*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.
