Szechuan Chicken Recipe | How to Make Szechuan Chicken Recipe
Szechuan Chicken Recipe is one of the spicy and strong flavoured appetizers or side dishes that best taste with dry noodle recipe or fried rice. Learn how to make a Szechuan Chicken Recipe with step by step image instructions along with tips and a video.
As this is a Chinese recipe, it also has strong and spicy flavours if you can find Szechuan peppercorns make use of them or substitute with black pepper of good quality. To give a spicy flavour, apart from adding black pepper we have added red chilli and green chilli sauce.
Most of the time we make use of boneless chicken to make this recipe. To give a soft texture we usually marinate chicken for 1-3 hours so that it also absorbs spices.
Tips to make perfect Szechuan Chicken Recipe:
- Boneless chicken sliced into small cubes best suits our recipe.
- Marinating for 1-3 hours will help to absorb spices and turn soft after deep frying.
- People who love to eat a bit spicy can add chilli sauce while marination or else skip it.
- If we are using it instantly, marinating for an hour at room temperature is required, we can even put this mix in a refrigerator and make us of it in next day.
- For deep frying using a deep bottom pan is a good idea and do not overcrowd chicken pieces, instead add them in small batches.
- Overcooking chicken or roasting them to dark colour may make them hard.
- People who love to eat pure dry version may skip adding cornflour liquid, adding cornflour will give it a juicy texture.
- Adding sugar will not only give mild sweetness but also regulate sourness and spiciness.
You may also like to check other chicken recipes:
Chicken Pakora and
Szechuan Chicken Recipe | How to Make Szechuan Chicken Recipe
Szechuan Chicken Recipe is one of the spicy and strong flavoured appetizers or side dishes that best taste with dry noodle recipe or fried rice.
Ingredients
- Boneless Chicken – 300 gms.
- Salt – 1 tbsp.
- Black pepper powder – ¾ tbsp.
- Red chilli powder – 1 tbsp.
- Ginger garlic paste – ½ tbsp.
- Soya sauce – 2 tbsp.
- Corn flour – 2 tbsp.
- Rice flour – 1 tbsp.
- Maida/ all purpose flour – 1 tbsp.
- Red chilli sauce – 2 tbsp.
- Oil – to deep fry
- Garlic pieces – 1 tbsp.
- Ginger pieces – ½ tbsp.
- Spring onions – 2 tbsp.
- Onions – ½ cup
- Capsicum – ½ cup
- Sesame seeds – 1 tbsp.
- Water – 1 bowl
- White pepper powder – ¼ tbsp.
- Green chilli sauce – 1 tbsp.
- Szechuan sauce – 2 tbsp.
- Ajinomoto/ tasting salt – ¼ tbsp.
- Vinegar – 1 tbsp.
- Tomato sauce – 2 tbsp.
- Sugar – 1 tbsp.
Instructions
- In a mixing bowl put chicken pieces and sprinkle a little salt, red chilli powder, black pepper powder, red chilli sauce, soya sauce, ginger garlic paste, all-purpose flour, rice flour, cornflour and egg.
- In a deep pan heat, oil and when it reaches optimum temperature put marinated chicken pieces and deep fry.
- Deep fry till they turn crisp and golden brown and in small batches.
- How to make Szechuan chicken recipe:
- Heat 2 tbsp. oil in a pan and add spring onions, ginger and garlic pieces.
- Toss for a minute and add capsicum, onion, sesame seeds and 1 tbsp. soya sauce.
- Pout little water and dilute to give gravy texture. Now add all essential spices to give spicy touch.
- Add little black pepper powder, white pepper powder, red chilli powder, salt, Szechuan sauce, vinegar, Ajinomoto, green & red chilli sauce and tomato sauce.
- Mix all spices till we get a thick gravy texture.
- Meanwhile, add 1 tbsp. cornflour and little water to make a thin concentration of corn starch.
- Pour this concentration with gravy and bring it to boil till we get a thick jelly texture.
- Add chicken pieces and toss well till all pieces are well coated.
- Sprinkle little sugar to regulate sour and spicy flavours at the end. Garnish with spring onions.
- Szechuan Chicken recipe tastes great when served hot.
Recipe Video
How to make Szechuan chicken recipe:
1. Clean and put the chicken in a mixing bowl, sprinkle ½ tbsp. salt, ½ tbsp. black pepper powder and ½ tbsp. red chilli powder.
2. Add ginger garlic paste, 1 tbsp. soya sauce, 1 tbsp. cornflour and rice flour.
3. Put maida, 1 tbsp. red chilli sauce and one egg. Mix well and marinate for an hour at room temperature.
4. Heat oil in a kadai and put marinated chicken pieces and deep fry for a while. Once they turn golden brown colour, remove from oil and transfer to another bowl.
5. Put 2 tbsp. oil in a pan and add garlic pieces, ginger pieces and 1 tbsp. spring onions.
6. Add onions, capsicum, sesame seeds and 1 tbsp. soya sauce.
7. Pour little water, ½ tbsp. red chilli powder, ½ tbsp. salt and ¼ tbsp. black pepper powder.
8. Sprinkle white pepper powder, 1 tbsp. red chilli sauce, green chilli sauce and Schwan sauce.
9. Put Ajinomoto, vinegar and tomato sauce. Mix all spices to get a thick gravy.
10. Add 1 tbsp. cornflour in a mixing bowl and add little water to make a thin concentration liquid. Put this concentration above the sauce mix.
11. Put chicken pieces and mix well till all gravy is coated well to chicken pieces.
12. Sprinkle little sugar to give mild sweetness to our recipe and cook for a while till we get a thick and jelly texture.
13. Garnish Szechuan Chicken recipe with spring onions and serve hot.
