Szechuanfriedchicken Recipes

TEN MINUTE SZECHUAN CHICKEN

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.

JULIA'S KOREAN-FRIED CHICKEN

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
• Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
• Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
• Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
• Return chicken to the skillet in batches and fry again, about 2 minutes per side.
• Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

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!

FRIED CHICKEN (SZECHUAN STYLE)

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

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.