Best Extra Spicy Sichuan Hot Chicken Copycat Recipes

SCHEZWAN OR SZECHUAN SPICY HOT CHICKEN

Schezwan or Szechuan Spicy Hot Chicken image

After sifting thru several recipes and much trial and error, I created my own version of restaurant quality Schezwan Chicken, w/the help of a bottle or two. Beware! It's S-P-I-C-Y!

Provided by Tallie in Pacific NW

Categories Chicken Breast

Time 30m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts, thinly sliced
1 -2 teaspoon peanut oil
1 yellow sweet onion, sliced
14 -16 dried red chili peppers
2/3 cup house of tsang szechuan spicy stir-fry sauce
3 tablespoons heavenly chef hunan red chili sauce
2 bunches scallions, cut into 1 1/2 in pieces
2 teaspoons ground black pepper
2 1/2 cups instant rice
2 1/2 cups water

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.

HOT AND SPICY SICHUAN CHICKEN

Hot and Spicy Sichuan Chicken image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories World Cuisine Recipes Asian Chinese

Time 1h7m

Yield 4

Number Of Ingredients 10

Ingredients

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

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.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g