chickenpepperginger
Szechuan Chicken Stir-Fry
Crisp shallow-fried chicken tossed with dried chillies, Sichuan peppercorns, peppers, aromatics and a sweet-savoury Shaoxing sauce.
From YouTube · Jul 4, 2021
Crisp shallow-fried chicken tossed with dried chillies, Sichuan peppercorns, peppers, aromatics and a sweet-savoury Shaoxing sauce.
25 min, marinating
Prep time
20 min
Cook time
45 min
Total time
4 servings
Yield
Ingredients
21 ingredients- 500g boneless, skinless chicken thighs, cut into bite-sized cubes
- 2 tsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1/4 tsp ground black pepper
- 1/2 tsp bicarbonate of soda
- 4 tbsp cornflour or potato starch
- 240–360ml neutral oil for shallow frying, depending on pan size
- 2 tbsp neutral oil for stir-frying
- 1 medium onion, diced
- 1 bell pepper, cut into small squares
- 1 tbsp finely chopped garlic
- 1 tbsp fresh ginger, cut into thin strips
- 8 dried red chillies, deseeded and cut into 1cm pieces
- 1 tsp Sichuan peppercorns, toasted and coarsely ground
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 3 spring onions, cut into 2.5cm pieces
- 1 tbsp sesame seeds
Method
17 steps- Combine the chicken with 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, black pepper and bicarbonate of soda.
- Add the cornflour and mix until every piece is evenly coated.
- Leave the chicken to marinate for 15 minutes while preparing the vegetables.
- Heat approximately 2.5cm of neutral oil in a wok or deep frying pan to 175°C.
- Fry the chicken in batches for 5–6 minutes, turning occasionally, until crisp, golden and cooked through.
- Transfer the chicken to a wire rack or paper-lined plate and allow the excess oil to drain.
- Carefully pour away the frying oil, leaving or adding 2 tablespoons of oil in the wok.
- Heat the wok over medium-high heat.
- Add the onion and bell pepper and stir-fry for 1–2 minutes.
- Add the dried chillies and stir-fry for another minute.
- Add the garlic and ginger and stir-fry for several seconds until fragrant.
- Add the ground Sichuan peppercorns and toss briefly.
- Return the fried chicken to the wok.
- Add 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine and the sesame oil.
- Toss over high heat until the chicken and vegetables are evenly coated.
- Turn off the heat and add the spring onions and sesame seeds.
- Toss once more and serve immediately.
Recipe notes
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.
Equipment
- Mixing bowl
- Wok or deep frying pan
- Slotted spoon
- Knife
- Chopping board
- Spice grinder or mortar and pestle
- Kitchen thermometer, optional
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.
Additional tips
- Shallow-fry carefully using a stable pan and do not leave hot oil unattended. Cook chicken to at least 75°C internally. The dish contains soy, sesame and alcohol unless substitutions are used.
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