Szechwan Fried 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:

• 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.

Steps:

• Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour.
• Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together.
• In a small bowl mix cornflour (2 tsp) and cold water.
• Heat oil in a wok and when very hot add chicken pieces, a third at a time and fry on a high heat, tossing the chicken to brown all over.
• As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch.
• When chicken has been fried pour off all but 2 tbsp of the oil.
• Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark.
• Add spring onions and toss for a few seconds, then add stock and bring to the boil.
• Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens.
• Add chicken and toss to heat through.
• Serve immediately with white rice.