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Extra Spicy Szechuan Chicken
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1-2 tablespoons Szechuan peppercorns, crushed
- 2-3 tablespoons Szechuan chili paste
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 2 green onions, chopped
- 1 red bell pepper, sliced
- 1/2 cup peanuts, optional
- Cooked rice, for serving
Instructions
- In a bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds.
- Add the crushed Szechuan peppercorns and Szechuan chili paste to the wok, and stir-fry for another 30 seconds to release the flavors and heat.
- Add the chicken to the wok and stir-fry for 3-4 minutes, or until the chicken is cooked through.
- Pour in the chicken broth and add 1 tablespoon of sugar. Stir well to combine and allow the sauce to thicken slightly.
- Add the sliced red bell pepper and chopped green onions to the wok, and stir-fry for an additional 2 minutes.
- If using, add the peanuts to the wok and stir to combine with the chicken and vegetables.
- Serve the extra spicy Szechuan chicken over cooked rice and enjoy the heat!
Szechuan Chicken, originating from the Sichuan province in China, is a fiery and flavorful dish that has captivated taste buds worldwide. This iconic dish is a testament to the bold and vibrant flavors of Szechuan cuisine, known for its use of tongue-tingling Szechuan peppercorns and fiery chili peppers. Renowned chefs in Sichuan, such as Chef Yu Bo, have perfected the art of creating this dish, infusing it with a symphony of spices and aromatics. The key to an authentic Szechuan Chicken lies in the balance of heat, numbing sensation, and complex flavors. Today, the best versions of this dish can be savored in authentic Szechuan restaurants, where skilled chefs meticulously prepare the dish, ensuring the perfect harmony of spice and flavor. To achieve the authentic taste, it's crucial to use Szechuan peppercorns and dried red chilies, which are integral to the dish's distinctive flavor profile. For those seeking a famous alternative method, the "dry-frying" technique is a popular choice, where the chicken is fried until crispy and then stir-fried with a rich, spicy sauce. Whether in the bustling streets of Chengdu or at a renowned Szechuan restaurant, Szechuan Chicken continues to entice spice enthusiasts with its explosive flavors and rich culinary heritage.
30 min
4
380 calories
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