Fried Chicken Szechuan Style Recipes
FRIED CHICKEN (SZECHUAN STYLE)
I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
- Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.
SZECHUAN FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into bite-size pieces.
- Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot.
- Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
- Repeat until all chicken is cooked, draining each batch on absorbent paper.
- Pour off all but 2 tbs.
- of oil.
- Add chiles, garlic, and ginger, and stir fry until garlic is golden.
- Add scallions and toss for a few seconds.
- Add stock mixture and bring to a boil.
- Stir cornstarch mixture and add; stir until thickened.
- Add chicken and toss to heat through.
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
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!
CHICKEN IN SZECHUAN SAUCE
A quick and easy chicken recipe ideal for a midweek supper. A Chinese style chicken dish.
Provided by jacquibendall
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
- Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
- Add mushrooms.
- Return chicken to wok and pour over tomato passata.
- Add beansprouts and stir well.
- Serve with boiled rice.
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