Schezwan Chilli Chicken: A Quick And Flavoursome Chinese Chicken

China was the birthplace of the art of stir-frying, which has since spread around the globe. Nowadays, several meals are influenced by popular stir-fries. Szechuan Chicken, one of the most delectable and inventive stir-fry dishes, is what we have for you today. Not only is this recipe incredibly simple to make, but it is also so delicious that you won't be able to stop eating it. And the good news is that if you cook it without frying the chicken, you can eat it guilt-free. Additionally, you can cook the chicken in the sauces after shallow frying or lightly tossing it in oil. Szechuan Chicken is ideally served with noodles or steamed rice. It provides the ideal flavour balance. If you like spicy food, this is the recipe for you. Red chilies can, however, also be omitted if you have a sensitivity to excessive spice.

So, if you're tired of the same old Chili Chicken? Rest assured that we have your back. You'll go bananas for the fiery and enticing flavour of Schezwan Chili Chicken. The chicken pieces are first shallow-fried before being combined with various sauces. Less spice is used in this recipe, and the sauces' flavour is overpowering.  Sesame seeds as a garnish make it appear more aesthetically pleasant and tasty. This chicken meal is ideal for your Instagram flex.

For the stir fry

• 1/4 cup vegetable oil
• 1 pound boneless chicken breasts 
• 1/4 cup corn starch
• 1/2 cup onion chopped into 1/2 inch pieces
• 1 red bell pepper chopped into 1 inch pieces
• 1 green bell pepper chopped into 1 inch pieces
• 25 small dried red chilies
• 1 tablespoon sichuan peppercorns, optional
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced ginger
• Salt and pepper to taste

For the sauce

• 13 tablespoons low sodium soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup chicken broth

Method to make Schezwan Chilli Chicken:

• Add the cornstarch, salt, and pepper to taste, along with the chicken to a bowl
• Mix well by tossing
• In a big pan, heat the vegetable oil over high heat
• In the pan, arrange the chicken in a single layer
• Cook each side for 3 to 4 minutes or until golden brown, This step might need to be completed in batches
• Take the chicken out of the pan, Keep warm by covering. 
• Add the onion, green and bell peppers, and garlic to the pan
• Add the chiles and sichuan peppercorns and stir
• Cook vegetables for 3 to 4 minutes, or until they are tender
• Cook for a further 30 seconds after adding the garlic and ginger to the pan
• Add the chicken back to the pan with the veggies
• Prepare the sauce while the chicken and veggies are cooking. In a small bowl, whisk together all of the sauce ingredients
• When the sauce has just begun to thicken, add it to the chicken mixture and heat through for 30 to 60 seconds. Serve right away
• If you like heat, you'll love this recipe of hot and spicy Schezwan chicken