Fried Chicken Szechuan Style Recipes

Steps:

• Cut chicken into bite size pieces and put to one side.
• Mix cornflour, five spice powder and salt together and put to one side.
• Heat up your oil.
• Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
• In a small bowl/container mix the second lot of cornflour and the water.
• Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
• Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
• When all chicken is cooked keep warm to one side.
• Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
• Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
• Put cooked chicken into the sauce and stir to coat and fully heat through.
• Serve with rice or we prefer fried rice.

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

Steps:

• Cut meat into bite-size pieces.
• Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
• Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
• Mix cornstarch and cold water.
• Heat oil very hot.
• Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
• Repeat until all chicken is cooked, draining each batch on absorbent paper.
• Pour off all but 2 tbs.
• of oil.
• Add chiles, garlic, and ginger, and stir fry until garlic is golden.
• Add scallions and toss for a few seconds.
• Add stock mixture and bring to a boil.
• Stir cornstarch mixture and add; stir until thickened.
• Add chicken and toss to heat through.