Easy Szechuan Chicken Recipe

The Szechuan style originates from the Sichuan Province in the southwestern region of China. Similar in style to Hunan Chicken, Szechuan stir fry chicken has bold flavours that play with garlic, chilli and tongue-tingling Sichuan pepper. The southwestern region is globally recognised for its rich, deep full of flavour dishes, that use these unique ingredients, such as the Sichuan pepper. If you’re feeling curious about Sichuan pepper, you can find it at your local Chinese supermarket . Because of the creative approach of liberally combining such flavours and spices, Szechuan is known to be quite spicy, but not to worry, the meal can still be enjoyed at moderate to mild heat too.

Ingredients

Chicken:

• 4 Chicken breasts
• 1 egg white
• 3 tablespoons of cornflour
• Pinch of salt
• Pinch of pepper
• 1 teaspoon of soy sauce

Sauce:

• 1 tablespoon of oil
• 4 garlic cloves
• 1 teaspoon Sichuan peppercorn
• 6 tablespoons of soy sauce
• 1½ tablespoons of white wine vinegar
• 1 teaspoon of ginger, minced
• 5 tablespoons of water
• 1 teaspoon of sugar
• 3 spring onions, ½ inch slices + 1 for garnish
• Pinch of cayenne pepper
• Sesame seeds (optional garnish)

Be sure to keep taste checking the dish throughout making it, this is to ensure it doesn’t get too spicy or salty for your preference! You can substitute a few ingredients such as the cayenne pepper for a tablespoon or two of broad bean chilli paste, for a more authentic feel. If you’re not a fan of egg, you can replace the egg whites with some chicken broth.

Method:

Step 1

Dice chicken into cubes. Combine chicken, 1 teaspoon of soy sauce, salt, pepper and cornflour in a bowl. Ensure the chicken is coated in the flour and add egg whites. Mince the garlic and put to the side.

Step 2

Heat oil in a wok over medium-high heat. Toss in the cornflour coated chicken. Stir continuously until golden brown.

Step 3

Throw in garlic and ginger, after thirty or so seconds add spring onions.

Step 4

After about a minute add the Sichuan peppercorns.

Step 5

Stir in soy sauce, vinegar, salt, sugar, cayenne pepper and water. Cover and cook chicken until it’s no longer pink, at least 3 to five minutes.

Step 6

Serve hot with noodles or fried rice, you can garnish the dish with sliced spring onions and a sprinkle of sesame seeds if you wish to do so. Have you tried out this recipe? How did it go? Let us know; we’d love to hear your thoughts!