Spicy Szechwan Chicken Recipes

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

EXTRA SPICY SICHUAN HOT CHICKEN COPYCAT

Steps:

• Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
• Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
• Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
• Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.

SPICY SZECHWAN CHICKEN

Steps:

• Rinse the chicken pieces, pat dry, and place in a bowl.
• Combine the marinade ingredients and mix well.
• Add the marinade to the chicken and coat the pieces evenly.
• Cover and refrigerate for at least 30 minutes or up to 8 hours.
• To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
• Cover the grill and regulate the heat so that it remains at a medium temperature.
• Grill the chicken for about 12 minutes on each side.
• The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
• As the chicken cooks, brush on the remaining marinade.
• To roast: Preheat the oven to 425°.
• Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
• During roasting, brush with the marinades.

HOT AND SPICY SICHUAN CHICKEN

Steps:

• Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
• Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
• Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
• Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

SPICY SZECHUAN CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
• Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
• Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
• Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
• Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
• While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
• In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
• Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
• Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
• If you are serving this as an appetizer, it should serve about 4-6 people.