Szechuan Fried Chicken

Crispy, zesty, and irresistibly bold, Szechuan Fried Chicken is a flavor-packed dish that brings the fiery essence of Chinese cuisine to your table. Tender bite-sized chicken thighs are coated in a light, golden crust and tossed in a tantalizing Szechuan-style sauce infused with dried red chilies, Szechuan peppercorns, garlic, and ginger for a delightful punch. A perfect balance of heat, sweetness, and tanginess is achieved with soy sauce, rice vinegar, and a touch of brown sugar, making every bite unforgettable. Garnished with vibrant spring onions and sesame seeds, this dish is as visually stunning as it is delicious. Serve it over a bed of fluffy steamed rice for a satisfying dinner or enjoy it solo as a bold appetizer. Spice up your culinary repertoire with this quick 35-minute recipe that’s bursting with authentic Szechuan flavors!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 4 tablespoons Cornstarch
• 6 tablespoons All-purpose flour
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 500 ml Vegetable oil (for frying)
• 8 pieces Dried red chilies
• 1 teaspoon Szechuan peppercorns
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Brown sugar
• 3 tablespoons Water
• 1 teaspoon Cornstarch (for sauce slurry)
• 2 pieces Spring onions (chopped, for garnish)
• 1 teaspoon Sesame seeds (for garnish)

Directions

Step 1

In a medium bowl, mix the chicken pieces with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.

Step 2

In a shallow dish, combine 6 tablespoons of all-purpose flour and 4 tablespoons of cornstarch.

Step 3

In another bowl, beat 2 eggs.

Step 4

Dip each chicken piece first in the beaten eggs, then into the flour-cornstarch mixture, ensuring they are evenly coated.

Step 5

Heat 500 ml of vegetable oil in a deep pan or wok over medium-high heat.

Step 6

Fry the coated chicken pieces in batches until golden and crispy, about 5-6 minutes per batch. Drain on paper towels and set aside.

Step 7

In another wok or large skillet, heat 1 tablespoon of vegetable oil over medium heat.

Step 8

Add 8 dried red chilies and 1 teaspoon of Szechuan peppercorns. Stir-fry for 30 seconds until aromatic.

Step 9

Add 4 minced garlic cloves and 1 tablespoon of minced ginger. Cook for another minute, stirring constantly.

Step 10

Stir in 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1.5 tablespoons of brown sugar, and 3 tablespoons of water. Mix well.

Step 11

In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the sauce and cook until it thickens slightly, about 1-2 minutes.

Step 12

Add the fried chicken to the sauce and toss to coat evenly.

Step 13

Transfer to a serving plate and garnish with chopped spring onions and 1 teaspoon of sesame seeds.

Step 14

Serve hot with steamed rice or enjoy as is!

Nutrition Facts

Serving size	(1392.8g)

Amount per serving	% Daily Value*
Calories	5955.9

Total Fat 567.6g	0%
Saturated Fat 90.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 917mg	0%
Sodium 4655.5mg	0%
Total Carbohydrate 103.4g	0%
Dietary Fiber 7.9g	0%
Total Sugars 15.8g
Protein 156.4g	0%

Vitamin D 82IU	0%
Calcium 224.7mg	0%
Iron 12.9mg	0%
Potassium 1967.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.1%

Protein: 10.2%

Carbs: 6.7%