Spicy Szechuan Chicken

 

Szechuan chicken is a fiery dish from China's Sichuan region. The chicken is marinated and coated in egg and cornstarch before being stir-fried with dried chili peppers and basic soy as well as sesame sauce.

 

Ingredients

MARINADE INGREDIENTS

3 teaspoons corn starch

1 teaspoon salt

1 tablespoon rice wine

½ teaspoon white pepper

1 tablespoon soy sauce

1 stalk scallion, shredded

2 slices ginger

4 chicken thighs, chopped into bite-sized pieces

 

OTHER INGREDIENTS

vegetable oil, as needed for frying

2 tablespoons Szechuan peppercorn

5 red chilis, chopped

50 dried red chilis, whole

4 slices ginger

1 stalk scallion, chopped

⅓ cup peanuts

½ teaspoon sugar

½ tablespoon rice wine

1 tablespoon sesame oil

scallion, chopped for garnish

 

In a mixing bowl, combine the marinade ingredients, followed by the chopped chicken. Allow for a 10-minute marinade.

Fry the chicken in 1/12 inches of oil till browned and crispy. Take out and set aside.

In a wok or big pan, heat the oil. Combine the Szechuan peppercorns and dried red chilies in a small bowl. Stir-fry until aromatic.

 

Combine the remaining dried red chilies, ginger, scallions, and peanuts in a mixing bowl. Fry for about a minute.

Combine the fried chicken pieces, sugar, rice wine, and sesame oil in a mixing bowl. To coat, toss everything together.

Decorate with onions, if desired.