Then add about 1 tbps oil and fry the garlic, ginger and spring onions (scallions) for about 30 seconds. Pour out the oil and clean your wok with a paper towels.This should all take about 5 - 7 minutes. Transfer to a rack to drain off any excess oil. Fry each batch until the chicken is lightly browned and crispy.If you add too many pieces, it will cool the oil so don't do that. Cook the flour coated chicken in small batches.If bubble begin to sizzle around the wood immediately, your oil is ready. place the end of a wooden chopstick or spatula in the oil. The oil needs to reach 200c/400f before adding the chicken. Heat about 2.5cm (1 inch) of vegetable oil in a wok and place over a medium high heat.Place the dry ingredient to coat the chicken on a plate and then dust the marinated chicken pieces with the flour.You can cook almost immediately or allow to marinate overnight for even better results. Now place the chicken pieces in a mixing bowl and add the marinade ingredients.Whisk all of the sauce ingredients in a mixing bowl until smooth. Really though, that’s just being technical. Szechuan chicken is only dusted with flour and shallow fried. Although the sauces are similar, General Tso’s does not call for Szechuan peppercorns either though I see no reason why you couldn’t add them anyway.Īnother difference is that General Tso’s chicken is marinated in a light batter and deep fried. Generally speaking Szechuan chicken is usually spicier than General Tso’s chicken. General Tso’s is an American Chinese restaurant invention. Szechuan chicken originates from China and is popular there too. The difference between Szechuan chicken and that other hugely popular dish General Tso’s Chicken… If you don’t get that, they may not be the best. Good quality Szechuan peppercorns should have a pungent aroma that practically hits you in the face. You can find them at Asian shops and online though I highly recommend finding a good shop so that you can spell them before you purchase. They are actually berries and don’t only taste nice but smell amazing too. Szechuan peppercorns are one of my favourite spices. I often cook this recipe with chilli oil and a good tablespoon of the chillies, shallots and garlic that settle at the bottom of the jar. Want to make your Szechuan chicken even spicier? Personally, I prefer good bite sized pieces but that is of course up to you.
I recommend the brown thigh meat though as it has so much more flavour.ĭepending on the restaurant you go to for your Szechuan chicken, the meat will be cut into tiny or bite sized pieces. If that isn’t the heat you are going for, throw them in whole. If you would like your Szechuan chicken super spicy, cut the chillies in thirds and add the seeds too. I do eat a few though just because I love them. The chillies spice up the sauce and make it look pretty.
In fact, they aren’t even meant to be eaten. You can add as many or as few as you like. Usually, quite a few dry red chillies are added to the dish which give it a good heat. In San Francisco, Szechuan chicken is one of the most ordered and loved Chinese stir fries. I did grow up near San Francisco after all and the ingredients were so easy to source even back in the early 80s. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.I’ve been making and serving this recipe for as long as I can remember. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet.
Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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