Schezwan chicken - Szechuan chicken recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Make the red chilli paste: mix red chilli powder with 2 tbsp water, or soak dried red chilies in hot water for 30 minutes, drain, and blend with a little water to a smooth paste. Set aside.
2. In a large bowl, combine the chicken, salt, pepper, soya sauce and cornstarch, then add the egg white and mix until the chicken is well coated.
3. Heat oil for deep frying. When it is medium hot, slide the chicken in one piece at a time, in batches.
4. Fry on medium-high heat until crisp and golden. Move the chicken to a plate.
5. Turn off the heat and pour the oil into a small bowl, leaving 1 tbsp in the pan. Let the oil cool slightly, then fry the dried red chilies until crisp without burning.
6. Add the garlic and ginger and stir-fry on high heat for 30 seconds. Add the white parts of the spring onions and fry for 1 minute.
7. Add the ground Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
8. Add the chilli paste, soya sauce, sugar, vinegar and a very little salt, and stir well. Add 3 to 4 tablespoons of water or oil and let the sauce bubble and thicken slightly.
9. Taste the sauce and adjust with more chilli paste, Sichuan peppercorns, sugar, salt or vinegar as you like.
10. Add the fried chicken and toss on the highest heat for 1 minute until the sauce coats it well. Sprinkle with ground pepper and the spring onion greens, and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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