Best 4 Spicy Szechwan Chicken Recipes
**Savor the Bold Flavors of Spicy Szechwan Chicken: A Culinary Journey to Sichuan Province**
Get ready for a tantalizing culinary adventure as we explore the vibrant flavors of Spicy Szechwan Chicken. Originating from the Sichuan province of China, this dish is a harmonious blend of fiery heat, aromatic spices, and a symphony of textures. Immerse yourself in the distinctive taste of this iconic dish, and prepare to be captivated by its complex flavors. Our curated collection of recipes offers a range of options, catering to various preferences and skill levels. Whether you seek a classic rendition or a creative twist, these recipes will guide you through the culinary journey of creating this Sichuan masterpiece.
HOT AND SPICY SICHUAN CHICKEN
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g
EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT
A popular dish at a fast-food chain restaurant is trending all over the US right now. If you are the one that goes in and asks for extra spicy, well this is the recipe for you. It's spicy and will make you sweat, however the numbing affect of the sichuan peppercorn tames the heat and has you coming back for more.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
- Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 19.1 g, Cholesterol 111.1 mg, Fat 39.8 g, Fiber 0.9 g, Protein 35.9 g, SaturatedFat 6.1 g, Sodium 3004.4 mg, Sugar 9.6 g
SPICY SZECHWAN CHICKEN
This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time.
Provided by teresas
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the chicken pieces, pat dry, and place in a bowl.
- Combine the marinade ingredients and mix well.
- Add the marinade to the chicken and coat the pieces evenly.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
- Cover the grill and regulate the heat so that it remains at a medium temperature.
- Grill the chicken for about 12 minutes on each side.
- The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
- As the chicken cooks, brush on the remaining marinade.
- To roast: Preheat the oven to 425°.
- Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
- During roasting, brush with the marinades.
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to adjust the recipe to your taste. If you like things spicier, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or omit entirely.
- Be careful not to overcook the chicken. Overcooked chicken is tough and dry.
- Serve the chicken immediately over rice or noodles. This dish is best enjoyed hot and fresh.
Conclusion:
This spicy Szechwan chicken recipe is a flavorful and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of spicy chili peppers, aromatic ginger and garlic, and savory soy sauce creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give this spicy Szechwan chicken a try. You won't be disappointed!
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