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Fiery Szechuan Chicken

Name: Fiery Szechuan Chicken
Prep time: 1200 s
Cook time: 900 s
Total time: 2400 s
Yield: 4
Ingredients: 400 grams Chicken dark meat thigh meat and skin with added solution raw; 2 tablespoons Cornstarch; 2 tablespoons Rice flour white unenriched; 1/4 cup Wheat flour white all-purpose unenriched; 1 teaspoon Spices garlic powder; 1 1/2 teaspoon Soy sauce made from hydrolyzed vegetable protein; 1 teaspoon Spices chili powder; 1 teaspoon Spices paprika; 2 tablespoons Oil industrial canola (partially hydrogenated) oil for deep fat frying; 2 tablespoons Oil olive salad or cooking; 15 grams Ginger root raw; 15 grams Garlic raw; 2 Units Peppers hot chile sun-dried; 1 Unit Onions raw; 1/4 cup Peppers sweet green raw; 1/4 cup Peppers sweet red raw; 1 teaspoon Sugars granulated; 1 teaspoon Soy sauce made from hydrolyzed vegetable protein; 2 tablespoons Cornstarch; 250 grams Beverages water tap well; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper white; 1 tablespoon Onions spring or scallions (includes tops and bulb) raw

40'

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This dish features tender chicken pieces marinated and fried to a crisp, then stir-fried with vibrant vegetables and a spicy Szechuan sauce for a flavorful experience.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Chicken, dark meat, thigh, meat and skin, with added solution, raw

400 grams Chicken, dark meat, thigh, meat and skin, with added solution, raw

Cornstarch

2 tablespoons Cornstarch

Rice flour, white, unenriched

2 tablespoons Rice flour, white, unenriched

Wheat flour, white, all-purpose, unenriched

1/4 cup Wheat flour, white, all-purpose, unenriched

Spices, garlic powder

1 teaspoon Spices, garlic powder

Soy sauce made from hydrolyzed vegetable protein

1 1/2 teaspoon Soy sauce made from hydrolyzed vegetable protein

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, paprika

1 teaspoon Spices, paprika

Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

2 tablespoons Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Ginger root, raw

15 grams Ginger root, raw

Garlic, raw

15 grams Garlic, raw

Peppers, hot chile, sun-dried

2 Units Peppers, hot chile, sun-dried

Onions, raw

1 Unit Onions, raw

Peppers, sweet, green, raw

1/4 cup Peppers, sweet, green, raw

Peppers, sweet, red, raw

1/4 cup Peppers, sweet, red, raw

Sugars, granulated

1 teaspoon Sugars, granulated

Soy sauce made from hydrolyzed vegetable protein

1 teaspoon Soy sauce made from hydrolyzed vegetable protein

Cornstarch

2 tablespoons Cornstarch

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Onions, spring or scallions (includes tops and bulb), raw

1 tablespoon Onions, spring or scallions (includes tops and bulb), raw

Fiery Szechuan Chicken

Nutri value

Go to instructions

Instructions

7 Steps

40'

Total

20'

Preparation

15'

Cooking

Waiting

Step by step

1 of 7

20'

Marinate Chicken

In a mixing bowl, combine chicken, soy sauce, ginger garlic paste, corn flour, rice flour, and chilli powder. Mix thoroughly, cover, and let it marinate for at least 20 minutes or up to an hour.

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2 of 7

Deep Fry Chicken

Heat oil for frying in a kadhai or frying pan. Ensure there is enough oil to completely submerge and deep fry the chicken. Add the chicken and deep fry for about 5-4 minutes until crispy and brown. Flip the chicken a few times during frying. Drop the chicken pieces one by one into the oil to prevent sticking.

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3 of 7

Heat Oil and Sauté Aromatics

To begin stir frying, heat oil in a wok or kadai. Once the oil is hot, add chopped ginger, garlic, and dried red chillies. Saute for a minute or two until fragrant.

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4 of 7

Saute Vegetables

Add onions and bell peppers and saute on high heat for 2 minutes.

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5 of 7

Combine Chicken and Sauce

Add the fried chicken and toss to combine. Add Szechuan sauce, sugar, and light soy sauce and saute for a minute.

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6 of 7

Make Slurry and Combine

Mix cornflour and water to create a slurry. Add this to the wok and keep tossing to combine well until the sauce simmers and the chicken looks glossy.

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7 of 7

Season and Garnish

Season with salt and pepper, if needed. Garnish with chopped spring onions and serve hot!

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