Printable recipe cardKhin's Kitchen
Szechuan Chicken Stir Fry
Original source
Khin's Kitchen on YouTubeA bold Sichuan-style chicken stir-fry with crisp fried chicken, dried chillies, toasted Sichuan peppercorns, aromatics and a savoury Shaoxing wine sauce.
A bold Sichuan-style chicken stir-fry with crisp fried chicken, dried chillies, toasted Sichuan peppercorns, aromatics and a savoury Shaoxing wine sauce.
Total time
35 min
Yield
4 servings
Ingredients
19
Steps
6
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Ingredients
- 500 g Chicken thigh boneless skinless (cut into bite-size cubes)
- 1 Onion cut small dices
- 1 Bell pepper cut small squares
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger cut into thin strips
- 3 Spring onion cut into 1" pieces
- 1 tbsp Sichuan peppercorns toasted and grinded into fine coarse
- 8 Dried red chilli deseeded and cut into 1cm pieces
- 1 tbsp Sesame seeds
- 2 tbsp Oil for stir fry
- Oil for shallow frying add 1 - 1½ cup of oil according to your pan size
- 2 tsp Sugar
- 1 tbsp Shao Xing wine Chinese cooking rice wine
- 1 tbsp Soy sauce
- ¼ tsp Black pepper powder
- ½ tsp Baking soda
- 1 tbsp Sugar
- 1 tbsp Shao Xing wine
- 1 tsp Sesame oil
Equipment
- Mixing bowl
- Wok or deep frying pan
- Slotted spoon
- Knife
- Chopping board
- Spice grinder or mortar and pestle
- Kitchen thermometer, optional
Method
- Marinate the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes.
- Shallow fry the chicken pieces in high heat about 350°F. Add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown and set aside.
- Stir fry chopped onions and follow with dried chilli and continue stir fry for 1 minute.
- Add chopped garlic, ginger and stir for a few seconds, then add crushed Sichuan peppercorns and toss well with other ingredients.
- Place the fried chicken back in, pour soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
- Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.
Helpful tips
- Toast the Sichuan peppercorns briefly before grinding to intensify their aroma.
- Remove the seeds from some or all of the dried chillies for a milder dish.
- Fry the chicken in batches so the oil temperature does not fall too sharply.
- Have all stir-fry ingredients prepared before heating the wok because the final cooking stage is very quick.
- The method mentions corn starch, but its quantity should be confirmed from the source before publishing.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly in a hot wok or frying pan. The coating will soften during storage.
