Szechuan Braised Chicken
Dive into the bold, fiery flavors of Szechuan Braised Chicken, a tantalizing dish that combines succulent, bone-in chicken thighs with the iconic numbing heat of Szechuan peppercorns and dried red chilies. This Chinese-inspired recipe is a masterclass in creating depth of flavor through aromatic ingredients like ginger, garlic, and scallions, all simmered in a rich, umami-packed sauce featuring hoisin, soy sauce, Shaoxing wine, and a hint of sweetness from brown sugar. The chicken is braised to perfection, ensuring tender, juicy meat infused with every savory note of the sauce. Finished with a glossy cornstarch-thickened gravy and a drizzle of nutty sesame oil, this dish is a feast for the senses. Serve it over steaming jasmine rice or slurp-worthy noodles for the ultimate comfort meal. For an authentic touch, garnish with fresh cilantro and scallions. Perfect for spice lovers, this recipe is a must-try when you crave bold, restaurant-quality Chinese cuisine at home.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons Szechuan peppercorns
- 8 pieces dried red chilies
- 2 tablespoons peanut oil (or vegetable oil)
- 1 inch piece ginger (fresh, thinly sliced)
- 4 cloves garlic cloves (minced)
- 4 stalks scallions (chopped, green and white parts separated)
- 2 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar
- 1 cup chicken stock
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Directions
Step 1
Pat chicken thighs dry with paper towels. Lightly season with salt and pepper.
Step 2
Heat peanut oil in a large, heavy-bottomed skillet or wok over medium-high heat. Add chicken thighs, skin side down, and sear for 5-6 minutes until golden brown. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside.
Step 3
In the same skillet, reduce heat to medium and add Szechuan peppercorns, allowing them to toast for 1 minute until fragrant. Add dried red chilies and stir-fry for 30 seconds.
Step 4
Add ginger, garlic, and the white parts of the scallions. Stir-fry for 2 minutes until aromatic.
Step 5
Stir in hoisin sauce, soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Mix well.
Step 6
Pour in the chicken stock and bring to a simmer. Return the seared chicken thighs to the skillet, skin side up, ensuring they are partially submerged in the liquid.
Step 7
Cover the skillet with a lid and reduce the heat to low. Let the chicken braise for 35 minutes, occasionally spooning the sauce over the chicken.
Step 8
In a small bowl, mix cornstarch and water to form a slurry. After the chicken has cooked, add the slurry to the skillet to thicken the sauce. Cook for an additional 5 minutes, stirring gently until the sauce thickens.
Step 9
Drizzle sesame oil over the top and garnish with the green parts of the scallions and fresh cilantro, if desired.
Step 10
Serve the Szechuan braised chicken hot with steamed jasmine rice or noodles.
Nutrition Facts
| Serving size | (1564.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2603.9 |
| Total Fat 187.6g | 0% |
| Saturated Fat 46.0g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 751.3mg | 0% |
| Sodium 4215.8mg | 0% |
| Total Carbohydrate 53.5g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 21.1g | |
| Protein 186.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.1mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2441.0mg | 0% |
Source of Calories