Spicy Szechuan Chicken Stir Fry Recipe
About Spicy Szechuan Chicken Stir Fry Recipe:
A mouth numbing spicy sichuan stir fry of chicken tossed with three types of chilli with ginger and garlic. This Sizzlin’ Spicy Szechuan Stir-Fry is quick and easy to make with beef, chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!
- 20 mins
- 21 Ingredients
Ingredients for Spicy Szechuan Chicken Stir Fry Recipe
- As required Ingredients for chicken
- 450 gram Chicken Breast
- 1.50 tablespoon Chinese cooking wine
- 1.50 tablespoon Soy sauce
- 1 teaspoon Black pepper powder
- 1 teaspoon Garlic powder or freshly ground garlic
- 1 teaspoon Sugar
- 1 teaspoon Five Spice Powder
- 1.50 teaspoon Salt
- 1/2 teaspoon Baking soda
- 3 tablespoon Cornstarch
- As required Oil for deep frying chicken
- As required Ingredients for stir fry
- 1/4 cup Oil
- 1/4 cup Sichuan peppercorn
- 0.33 cup Garlic
- 0.33 cup Ginger
- 1 White part spring onions handful
- 4 piece Face heaven chillies
- 3 cup Dry red chillies
- 450 gram Fried chicken breast
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Spicy Szechuan Chicken Stir Fry Recipe
1 cut 1 lb chicken breast into bite size pieces. Place it in a mixing bowl.
2 add 1 ½ tbsp chinese cooking wine, 1 ½ tbsp soy sauce, 1 tsp black pepper powder, 1 tsp garlic powder or freshly ground garlic, 1 tsp sugar, 1 tsp five spice powder, ½ tsp salt, ½ tsp baking soda and 3 tbsp cornstarch. Mix well till the liquid is gone and there are no lumps of cornstarch.
3 cover and set the chicken aside to marinate for 30 minutes.
4 to deep fry the chicken, heat oil to 350 degrees fahrenheit. When a piece of chicken is added into the oil it should rise to the surface almost immediately and be covered in bubbles. This indicates that the oil is at the correct temperature.
5 add the chicken to the hot oil separately, to prevent them from clumping together in the oil. Gently push them apart while they are frying to ensure that they do not stick to each other.
6 fry for a minute and take them out of the hot oil using a sieve.the pieces are small and cook quickly.
7 place them on kitchen paper towels. Let the chicken rest for a few minutes.
8 return the chicken to the hot oil and fry for another 40 seconds till the chicken turns golden brown. Take them out of the hot oil. Turn off the heat and set them aside.
9 for the stir fry, heat the wok on high heat for 10 seconds and then turn the heat to low.
10 add ¼ cup oil, ¼ cup sichuan peppercorn, ⅓ cup minced garlic, ⅓ cup ginger strips, 1 handful white part spring onions chopped, 3 to 4 pieces of face heaven chillies (optional) slit open.
11 stir for a few seconds and then add 3 cups of dry red chillies and mix all the ingredients together.
12 add 1 tsp salt and mix it in. This helps release all the flavours.
13 stir on low heat for 3 to 5 minutes, til the aromas come through.
14 taste a piece of sichuan peppercorn, it should be edible after frying.
15 at this point add the fried chicken pieces and mix everything together.
16 add a splash of water from the side of the wok. This will help the chicken absorb the flavours.
17 keep stirring for 2 to 3 minutes. Turn off the heat and serve garnished with sesame seeds