Schezwan Or Szechuan Spicy Hot Chicken Recipes

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:

• Heat oil on high in a skillet or wok.
• Add chicken and stir-fry for 5 minutes.
• Add yellow onion and red chili peppers; continue to cook on high for additional 5 minutes, stirring continuously.
• Add Tsang Schezuan Spicy Stir-Fry Sauce and Heavenly Chef Hunan Red Chili Sauce and stir-fry for 2-3 minutes.
• Add scallions and ground black pepper. Cook for an additional 2 minutes.
• Serve over white or brown rice.

Steps:

• Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
• Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
• Add mushrooms.
• Return chicken to wok and pour over tomato passata.
• Add beansprouts and stir well.
• Serve with boiled rice.

Steps:

• Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
• Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
• Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
• Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.