Orange Chicken with Red Chilies Szechuan Style Dave Dewitt
Get ready to tantalize your taste buds with "Orange Chicken with Red Chilies Szechuan Style," a bold and flavorful creation inspired by Dave DeWitt, the "Pope of Peppers." This irresistible recipe combines crispy fried chicken thighs with a zesty orange glaze infused with the heat of dried red chilies, the numbing spice of Szechuan peppercorns, and the aromatic depth of garlic and ginger. The sauce, a perfect balance of tangy orange juice, soy sauce, and a touch of brown sugar, coats each bite in a glossy, savory-sweet finish. Garnished with fresh scallions and a hint of sesame oil, this dish is a showstopper on any dinner table. Easy to prepare in under an hour, it pairs wonderfully with steamed rice or noodles, delivering a harmonious blend of heat, citrus, and umami that will elevate your weeknight dinners. Perfect for lovers of spicy Asian cuisine, this Szechuan-style orange chicken is a must-try feast!
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Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 grams Cornstarch
- 500 ml Oil for frying
- 8 pieces Dried red chilies
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 120 ml Orange juice, freshly squeezed
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 3 tablespoons Brown sugar
- 1 teaspoon Orange zest
- 1 teaspoon Szechuan peppercorns, toasted and crushed
- 2 pieces Scallions, chopped
- 1 teaspoon Sesame oil
- 60 ml Water
Directions
Step 1
Cut the chicken thighs into bite-sized cubes and coat them evenly with cornstarch. Shake off any excess.
Step 2
Heat the oil in a deep skillet or wok over medium-high heat. Once hot, fry the chicken in batches until golden and crispy, about 4-6 minutes per batch. Remove and drain on a paper towel-lined plate.
Step 3
In a small bowl, combine the orange juice, soy sauce, rice vinegar, brown sugar, and water. Stir until the sugar dissolves and set aside.
Step 4
In a clean wok or skillet, heat a tablespoon of the frying oil over medium heat. Add the dried red chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
Step 5
Pour in the orange juice mixture and bring it to a simmer. Cook for 2-3 minutes until the sauce begins to thicken.
Step 6
Add the orange zest and crushed Szechuan peppercorns to the sauce, stirring to incorporate.
Step 7
Return the fried chicken to the wok and toss to coat evenly in the sauce. Cook for another 2 minutes to ensure the chicken is heated through and well-glazed.
Step 8
Drizzle sesame oil over the dish and garnish with chopped scallions.
Step 9
Serve hot with steamed white rice or noodles, and enjoy the bold and spicy flavors of this Szechuan-inspired orange chicken.
Nutrition Facts
| Serving size | (1400.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5949.0 |
| Total Fat 570.9g | 0% |
| Saturated Fat 88.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 625mg | 0% |
| Sodium 1622.8mg | 0% |
| Total Carbohydrate 116.0g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 38.4g | |
| Protein 138.0g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 192.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2000.8mg | 0% |
Source of Calories