Online Recipe Book

Szechuan Chicken

Source
Nicky's Kitchen Sanctuary
Yield
2 Servings
Prep info
20 minute prep + 30 minute marinade + 10 minute cook
Prep time
20 minutes
Cook time
10 minutes
Time required
30 minutes
Oven preheat
N/A
Type
Mains - Chicken
Status
Tried
Tags
chicken Chinese

Ingredients

  • Marinade
  • 250 g chopped chicken
  • 2 T reduced sodium soy sauce
  • 1 T sake
  • 1/4 t ground white pepper
  • 2 T corn starch
  • Part 2
  • 2 t canola oil
  • 1/2 thinly sliced onion
  • 5 dried chilis
  • Part 3
  • 1/2 t Szechuan peppercorns (1/2 t is before grinding)
  • Part 4
  • 2 t minced garlic
  • 2 t minced fresh ginger
  • 5 chopped green onion
  • Sauce
  • 1 T reduced sodium soy sauce
  • 1/2 T sake
  • 1/2 T hoisin sauce
  • 1/4 t dried red pepper flakes
  • Cooked rice for serving

Method

  1. Mix cornfour with the soy sauce, sake, and white pepper. Pour over chopped chicken and leave to marinade at room temperature for 30 minutes, or longer in the fridge.
     
  2. Grind the peppercorns in a mortar and pestle.
     
  3. Mix the sauce ingredients in a small bowl
     
  4. After the marinade, heat oil for deep frying in a pot.
     
  5. Deep fry the marinaded chicken a few pieces at a time until golden brown. Place on a plate when cooked.
     
  6. Heat canola oil in a skillet. Add the onions and dried chilis and cook until the onion starts to soften slightly (about 2 or 3 minutes)
     
  7. Add the ground peppercorns and stir fry for another minute.
     
  8. Add the garlic, ginger, and green onions and stir fry for 30 seconds.
     
  9. Add the cooked chicken and sauce mixture and heat everything through.
     
  10. Serve over cooked rice.

Notes