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Szechuan Chicken (Sichuan Chicken)

Szechuan Chicken (Sichuan Chicken)

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This is such a delicious way to make Szechuan chicken! Marinated bite sized chicken, stir fried with garlic, red chili, scallions and more!

About The Ingredients

There’s a few ingredients here I wanted to introduce and give more details about.

Soy sauce

I use 2 different types of soy sauce in this recipe. Light and dark soy sauce.

Light soy sauce (aka 生抽, sheng chou) is the most common type used in Chinese cooking. If you’re not sure what kind of soy sauce you have, this is probably it. Also, if you ever see a recipe that says ‘soy sauce’ and doesn’t specify what kind, this is most likely it.

Dark soy sauce (老抽, lao chou) is, well, darker than light soy sauce, and it’s also a bit thicker and saltier. If you can’t find any, you can just use the light soy sauce in its place but it does change the taste and color of the dish slightly. You may want to add a little more salt.

Rice cooking wine

You have the option to use Michiu or Shaoxing wine. The difference is that Shaoxing is lower in alcohol and darker and Michiu is more dry and has a higher alcohol content, but both will work.

Chili bean sauce

Chilli Bean sauce or paste or Dou Ban Jian 豆瓣酱, is a chunky sauce that is spicy and savory. It’s traditionally made from fermented broad beans, chili peppers, soybeans, salt and flour. There are also different ones you can find, for example some will add spicy chili oil in it already.

Chili Bean Sauce

This ingredient is very often used in Sichuan food (such as mapo tofu), and of course this Szechaun Chicken dish we’re making today!

Sichuan Peppercorn

Sichuan pepper, also known as Szechuan pepper, Szechwan pepper, or mala pepper, is a spice commonly used in the Sichuan cuisine. It is interesting because it will add a ‘numbing’ factor in to the food. It may come as a surprise if you’ve never had it before.

This ingredient is optional in this dish, so if this is something you like, feel free to add it!

Dried red chili

You will need some dried red chili, Sichuan food is known to be spicy! Depending on the one you buy it could be spicy vs. not that spicy – there’s literally thousands of varieties.

The most common one I use is Tianjin pepper, aka Chao Tian Jiao, which actually directly translate to facing the sky because they grow pointing upwards!

You can definitely use as much or as little of this ingredient as you wish! It depends on how spicy you like it!

Pickled red chili

This is actually optional, however, we like to add it as it adds another layer of flavor to the mix. You can buy store bought, or you can make your own! The ones we make at home is actually from my Chinese pickled cucumber recipe.

How to make Szechuan Chicken (or Sichuan Chicken)

Gather all your ingredients! Here they are below, I’ve split them up in the the marinade vs. the rest of the recipe:

Chicken Marinade

  • 1 lb boneless chicken thigh, cut bite sized
  • 1 tsp cornstarch
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Rice Cooking Wine (Michiu or Shaoxing wine)

Stir Fry

  • 2 tbsp cooking oil
  • 5 cloves garlic, smashed
  • 1 tbsp chili bean sauce
  • 1/2 tsp sugar
  • 1/2 tbsp dark soy sauce
  • Salt, to taste
  • 1 tsp Sichuan peppercorn (optional)
  • 1-2 oz dried red chillies
  • 1-2 oz pickled red chillies (optional)
  • 2 scallions, chopped

With a knife, cut chicken in to bite size. In a mixing bowl, add the chicken marinade ingredients (chicken, cornstarch, 1 tsp soy sauce, sesame oil, and michiu). Combine well and then set it aside to marinade for half hour.

In a cooking pan or wok, add cooking oil and garlic, and let it heat up on medium high.

Add chicken and chili bean sauce, dark soy sauce, sugar, salt, and stir fry for about a minute. If you’re using dried red chili peppers, add them in the pan and stir fry for about a minute. If not, just stir fry another minute.

Now add the pickled red chili peppers if you are using that, stir fry for another minute, or until chicken is cooked thoroughly. The reason is because you don’t want the pickled red chili peppers too over cooked. If you’re not using pickled red chili peppers, just stir fry for another minute before next step.

Add chopped scallions, and mix well.

Remove from heat and serve!

Szechuan Chicken (Sichuan Chicken)

Szechuan Chicken (Sichuan Chicken)

Ingredients

Chicken Marinade

  • 1 lb boneless chicken thigh, cut bite sized
  • 1 tsp cornstarch
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Rice Cooking Wine (Michiu or Shaoxing wine)

Stir Fry

  • 2 tbsp cooking oil
  • 5 cloves garlic, smashed
  • 1 tbsp chili bean sauce
  • 1/2 tsp sugar
  • 1/2 tbsp dark soy sauce
  • Salt, to taste
  • 1 tsp Sichuan peppercorn (optional)
  • 1-2 oz dried red chillies *
  • 1-2 oz pickled red chillies (optional) **
  • 2 scallions, chopped

Instructions

    1. With a knife, cut chicken in to bite size. In a mixing bowl, add the chicken marinade ingredients (chicken, cornstarch, 1 tsp soy sauce, sesame oil, and michiu). Combine well and then set it aside to marinade for half hour.
    2. In a cooking pan or wok, add cooking oil and garlic, and let it heat up on medium high.
    3. Add chicken and chili bean sauce, dark soy sauce, sugar, salt, and stir fry for about a minute. If you’re using dried red chili peppers, add them in the pan and stir fry for about a minute. If not, just stir fry another minute.
    4. Now add the pickled red chili peppers if you are using that, stir fry for another minute, or until chicken is cooked thoroughly. The reason is because you don’t want the pickled red chili peppers too over cooked. If you’re not using pickled red chili peppers, just stir fry for another minute before next step.
    5. Add chopped scallions, mix well and remove from heat immediately so the scallions don’t get over cooked.

Notes

*Dried red chili

You will need some dried red chili, Sichuan food is known to be spicy! Depending on the one you buy it could be spicy vs. not that spicy – there’s literally thousands of varieties.

The most common one I use is Tianjin pepper, aka Chao Tian Jiao, which actually directly translate to facing the sky because they grow pointing upwards!

You can definitely use as much or as little of this ingredient as you wish! It depends on how spicy you like it!

**Pickled red chili

This is actually optional, however, we like to add it as it adds another layer of flavor to the mix. You can buy store bought, or you can make your own! The ones we make at home is actually from my Chinese pickled cucumber recipe.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 336Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 139mgSodium: 723mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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Lillian Chu

Saturday 9th of April 2022

Thanks for sharing Yum

TinaTsai

Sunday 10th of April 2022

Thank you! :D

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