The Best Spicy Szechuan Chicken Stir Fry Recipe
Sichuan cuisine, originating from the Sichuan province in southwestern China, is famous for its bold flavors, particularly its use of spice and pungency. It’s known for the "Four Basic Flavors": hot, sour, sweet, and salty, with Sichuan peppercorns adding a distinctive numbing heat. Spicy Szechuan Chicken has gained international acclaim for its unique blend of spicy and savory flavors. It reflects the global influence of Sichuan cuisine, which has spread far beyond China’s borders.
- 8 boneless chicken thighs, chopped into bite-sized chunks
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine ((alternatives: apple cider vinegar, rice vinegar, or white grape juice))
- 1/4 tsp white pepper
- 2 tbsp cornflour
- 240 ml vegetable oil (1 cup)
- 1 tbsp sesame oil
- 1 onion, peeled and chopped into chunks
- 25 dried red chillies (chop 5 of them into small pieces and leave the rest whole - (substitute with red pepper flakes if needed))
- 1 ½ tsp Sichuan peppercorns, ground ((use black peppercorns for a different but still flavorful taste))
- 3 cloves garlic, minced
- 2 tsp minced ginger
- 5 spring onions (scallions)
- 2 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- 1 tbsp chilli bean paste ((use hoisin sauce with a touch of hot sauce as an alternative))
- 1 tbsp sugar
- Marinate the Chicken: Combine chicken pieces with dark soy sauce, light soy sauce, Chinese rice wine substitute (apple cider vinegar, rice vinegar, or white grape juice), white pepper, and cornflour. Stir, cover, and marinate for 30 minutes (or up to a couple of hours in the refrigerator).
- Fry the Chicken: Heat 240 ml sunflower oil in a large frying pan over medium-high heat. Cook chicken in batches for 4-5 minutes, turning occasionally, until golden. Remove and set aside.
- Stir-Fry Vegetables and Spices: In a wok, heat 1 tbsp reserved sunflower oil and 1 tbsp sesame oil over medium-high heat. Add onion and dried chillies (or red pepper flakes); stir-fry for 2-3 minutes until the onion begins to soften.
- Add Sichuan Peppercorns: Stir in ground Sichuan peppercorns (or black peppercorns) and fry for an additional minute.
- Add Aromatics: Add garlic, ginger, and spring onions; stir-fry for 30 seconds.
- Add Sauces and Sugar: Mix in light soy sauce (or regular soy sauce), Chinese rice wine substitute (apple cider vinegar, rice vinegar, or white grape juice), chilli bean paste (or hoisin sauce with hot sauce), and sugar. Stir-fry for another minute.
- Combine and Serve: Return the cooked chicken to the pan. Toss everything together, heating for 1-2 minutes until the chicken is hot. Serve with boiled rice.
Notes for making Spicy Szechuan chicken :
- Chili Bean Paste Alternative: If you can't find chilli bean paste, hoisin sauce with a dash of hot sauce can be used. This combination mimics the umami and spicy flavors of the original paste.
- Sichuan Peppercorns Substitute: Black peppercorns can be used, though they won't provide the same citrusy note. For a closer flavor, look for "Korean peppercorns" or "Japanese Sansho pepper" if available.
Fun Facts about Spicy Szechuan chicken
- Szechuan Peppercorns: Contrary to their name, Sichuan peppercorns are not actually peppercorns but the husks of the prickly ash tree. They impart a unique numbing spiciness that is a hallmark of Sichuan cuisine.
- Chinese Rice Wine: Chinese rice wine, also known as "huangjiu," is a staple in Chinese cooking. It’s made from fermented rice and can range from sweet to dry. In non-alcoholic versions, rice vinegar mimics the acidity and depth of flavor.
Historic Insights of Spicy Szechuan chicken:
- Sichuan Cuisine: Sichuan cuisine, originating from the Sichuan province in southwestern China, is famous for its bold flavors, particularly its use of spice and pungency. It’s known for the "Four Basic Flavors": hot, sour, sweet, and salty, with Sichuan peppercorns adding a distinctive numbing heat.
- Sichuan Chicken’s Popularity: This dish has gained international acclaim for its unique blend of spicy and savory flavors. It reflects the global influence of Sichuan cuisine, which has spread far beyond China’s borders.
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