Schezwan or Szechuan Spicy Hot Chicken
Bring the bold, fiery flavors of Sichuan cuisine to your table with this Schezwan (or Szechuan) Spicy Hot Chicken recipe! Featuring tender, crispy chicken bites coated in a mouthwatering sauce made from aromatic Szechuan peppercorns, dried red chilies, and savory Schezwan sauce, this dish is a perfect balance of heat, tang, and umami. The combination of garlic, ginger, soy sauce, and a hint of sweetness from sugar creates a layered flavor profile that’s irresistible. Quick to prepare in under 45 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or entertaining guests. Serve it hot with steamed jasmine rice for the ultimate comfort meal with a spicy kick!
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Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 3 tablespoons Cornstarch
- 1 Egg (beaten)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
- 8 Dried red chilies
- 1 teaspoon Szechuan peppercorns
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Soy sauce
- 3 tablespoons Schezwan sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 Spring onions (green and white parts sliced thinly)
- 1 teaspoon Sesame oil
Directions
Step 1
In a bowl, mix the chicken pieces with cornstarch, beaten egg, salt, and black pepper. Ensure the chicken is well-coated and set aside for 10 minutes.
Step 2
Heat vegetable oil in a wok or deep pan over medium-high heat. Deep-fry the marinated chicken pieces in batches until golden and crispy. Remove and drain on a paper towel. Set aside.
Step 3
In a large clean wok, add 1 tablespoon of vegetable oil. Heat over medium flame and add the dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until aromatic.
Step 4
Add minced garlic and ginger to the wok. Sauté for another 30 seconds, being careful not to burn them.
Step 5
Pour in the soy sauce, Schezwan sauce, rice vinegar, and sugar. Stir well to combine and let it bubble gently.
Step 6
Return the fried chicken pieces to the wok. Toss the chicken in the sauce for 2-3 minutes until evenly coated.
Step 7
Add the sliced spring onions and sesame oil. Give it a final toss and remove from heat.
Step 8
Serve hot with steamed jasmine rice or as a standalone dish. Enjoy!
Nutrition Facts
| Serving size | (1318.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6027.3 |
| Total Fat 583.7g | 0% |
| Saturated Fat 91.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 731mg | 0% |
| Sodium 4707.9mg | 0% |
| Total Carbohydrate 102.7g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 13.8g | |
| Protein 153.6g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 227.8mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 2946.0mg | 0% |
Source of Calories