Craving a bold, spicy dish that brings the authentic flavors of China right to your kitchen? Szechuan chicken is a perfect choice. This dish, inspired by the famous Szechuan cuisine of China, is known for its fiery heat, vibrant colors, and mouth-watering aroma. With tender chicken pieces marinated to perfection and stir-fried with colorful vegetables and aromatic spices, Szechuan chicken is sure to satisfy your craving for something bold and delicious. Follow this step-by-step recipe to create a restaurant-quality meal right at home.
Ingredients List
Chicken and Marinade
- 1 pound chicken breast (skinless and boneless, cut into 1-inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- ½ cup cornstarch
Szechuan Sauce
- 3 tablespoons soy sauce (low sodium)
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Stir Fry Ingredients
- 1 small onion (sliced)
- 1 small red bell pepper (cut into 1-inch cubes)
- 1 small green bell pepper (cut into 1-inch cubes)
- 5 dried red chilies (deseeded, cut into 1-inch pieces)
- 3 cloves garlic (minced)
- 1-inch ginger piece (thinly sliced)
- 1 tablespoon Sichuan peppercorns (roasted and crushed)
- Vegetable oil (for frying)
Required Kitchen Tools
To make Szechuan chicken, having the right kitchen tools will help you achieve the perfect results. Here’s what you’ll need:
- Wok or Large Skillet: Essential for stir-frying the chicken and vegetables at high heat.
- Sharp Knife and Cutting Board: For cutting the chicken and vegetables into uniform pieces.
- Mixing Bowls: For marinating the chicken and mixing the sauce ingredients.
- Tongs or Spatula: To stir-fry and toss the ingredients in the wok.
- Measuring Spoons and Cups: For accurately measuring ingredients.
With these tools on hand, you’ll be ready to create a delicious and authentic Szechuan chicken dish that’s sure to impress.
Marinating the Chicken
Preparing the Marinade
To start, we’ll create a simple yet flavorful marinade that will infuse the chicken with a rich taste and tender texture. In a mixing bowl, combine 2 tablespoons of low-sodium soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of sesame oil. Mix these ingredients thoroughly to create a well-balanced marinade.
Marinating the Chicken
Take the chicken breast cubes and place them in the marinade, ensuring each piece is evenly coated. The combination of soy sauce, Shaoxing wine, and sesame oil will provide a savory and slightly nutty flavor, while the cornstarch will help to create a light, crispy coating on the chicken when fried. Allow the chicken to marinate for at least 15-20 minutes. This short marination time will be enough to let the flavors penetrate the meat, making it more tender and delicious.
Coating the Chicken with Cornstarch
After the chicken has marinated, it’s time to prepare it for frying. Place ½ cup of cornstarch in a shallow dish. Take each marinated chicken cube and coat it in the cornstarch, ensuring each piece is covered evenly. The cornstarch will give the chicken a crispy texture when fried, which is a signature element of Szechuan chicken.
Preparing the Szechuan Sauce
Mixing the Sauce Ingredients
Now that the chicken is marinated and coated, it’s time to prepare the Szechuan sauce, which will add the characteristic bold and spicy flavor to the dish. In a small mixing bowl, combine the following ingredients:
- 3 tablespoons of low-sodium soy sauce
- 2 teaspoons of dark soy sauce
- 2 tablespoons of Shaoxing wine
- 1 teaspoon of sugar
- 1 tablespoon of black rice vinegar (or regular rice vinegar)
- 1 teaspoon of sesame oil
- 1 teaspoon of cornstarch
Mix these ingredients well until the sugar and cornstarch are fully dissolved. The combination of dark soy sauce and regular soy sauce will give the sauce a rich color, while the Shaoxing wine and vinegar add a unique depth of flavor and a slight tanginess. The cornstarch in the sauce will help to thicken it when cooked, allowing it to coat the chicken and vegetables perfectly.
Preparing the Aromatics
Szechuan chicken is known for its bold flavors, which are achieved through the use of aromatic ingredients. For this dish, you’ll need:
- 1 small onion, sliced
- 1 small red bell pepper, cut into 1-inch cubes
- 1 small green bell pepper, cut into 1-inch cubes
- 5 dried red chilies, deseeded and cut into 1-inch pieces
- 3 cloves of garlic, minced
- 1-inch piece of ginger, thinly sliced
Having these ingredients prepared and ready to go will make the stir-frying process quick and efficient. The dried red chilies add heat to the dish, while the garlic and ginger provide an aromatic base that complements the Szechuan sauce.
Stir-Frying the Chicken and Vegetables
Frying the Chicken
Heat a generous amount of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the cornstarch-coated chicken pieces in a single layer. Fry the chicken for about 4-5 minutes, turning occasionally, until it becomes golden brown and crispy on the outside. The goal is to cook the chicken thoroughly while achieving a crispy texture. Once done, remove the chicken from the wok and drain it on paper towels. Set the fried chicken aside while you prepare the rest of the dish.
Sautéing the Aromatics
Remove most of the oil from the wok, leaving about 1-2 tablespoons behind. This will be enough to sauté the aromatics without making the dish too greasy. Return the wok to medium-high heat and add the minced garlic, sliced ginger, and crushed Sichuan peppercorns. Stir-fry these aromatics for about 30 seconds to release their flavors. Be sure to keep the ingredients moving to prevent burning.
Next, add the sliced onion, red bell pepper, and green bell pepper to the wok. Stir-fry the vegetables for 2-3 minutes until they begin to soften but still retain some crunch. The combination of onions and bell peppers adds a sweet and slightly smoky flavor, balancing the heat of the dish.
Adding the Dried Red Chilies
Once the vegetables are partially cooked, add the dried red chilies to the wok. Stir-fry for another minute to allow the chilies to release their spicy heat into the dish. Be cautious when handling and cooking the dried chilies, as their spice can be intense. Adjust the number of chilies to suit your personal spice preference. The dried red chilies are a key element of Szechuan cuisine, providing that signature fiery kick.
Combining the Chicken and Sauce
Bringing It All Together
With the chicken fried and the vegetables perfectly sautéed, it’s time to bring everything together for the final step. Return the fried chicken to the wok, mixing it with the sautéed vegetables and aromatics. Stir everything well to ensure the chicken is evenly distributed among the vegetables.
Adding the Szechuan Sauce
Give the Szechuan sauce one last stir to ensure the cornstarch hasn’t settled at the bottom, then pour it over the chicken and vegetable mixture in the wok. Stir the contents of the wok continuously, ensuring that the sauce coats each piece of chicken and the vegetables evenly. Cook for another 2-3 minutes over medium heat, allowing the sauce to thicken and adhere to the chicken. The sauce will become glossy, coating the ingredients with a rich, spicy flavor.
Final Touches and Serving
As the sauce thickens, you’ll notice the wonderful aroma filling your kitchen. Once everything is coated and the sauce has thickened, remove the wok from the heat. To finish the dish, sprinkle with additional roasted and crushed Sichuan peppercorns for an extra kick of heat and a burst of authentic flavor. Garnish with chopped green onions or fresh cilantro for a touch of freshness.
Serving Suggestions
Szechuan chicken is best enjoyed immediately, while it’s hot and the flavors are at their peak. Serve it over steamed white rice or fried rice to soak up the delicious sauce. For a complete meal, consider pairing this dish with simple sides like stir-fried vegetables or a light cucumber salad to balance the spiciness.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water if needed to loosen the sauce. Szechuan chicken is just as delicious the next day, making it a great option for meal prep or leftovers.
Conclusion
Szechuan chicken is a fantastic way to experience the bold and spicy flavors of Chinese cuisine. With its combination of crispy chicken, vibrant vegetables, and a savory, spicy sauce, this dish is sure to be a hit at your dinner table. By following these simple steps, you can recreate this popular restaurant dish right in your own kitchen. Whether you’re cooking for yourself, family, or friends, Szechuan chicken is a flavorful and satisfying meal that everyone will love. Enjoy the taste of Szechuan cuisine and spice up your meal rotation with this delicious recipe!