Best Szechuan Fried Chicken Recipes

Szechuan Fried Chicken image

Provided by acid.

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast
4 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon vinegar
2 teaspoons Chinese wine or 2 teaspoons dry sherry
1/4 teaspoon five-spice powder, extra
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup oil (for frying)
3 -12 dried red chilies, seeded
2 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
4 scallions, chopped in 2 inch lengths

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.

Fried Chicken (Szechuan Style) image

Provided by ImPat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

500 g skinless chicken breasts
4 tablespoons cornflour (cornstarch)
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 teaspoon vinegar
2 teaspoons dry sherry (or rice wine)
1/4 teaspoon five-spice powder (extra)
1/4 teaspoon black pepper (freshly ground)
2 teaspoons cornflour (cornstarch)
1 tablespoon water
oil (for frying, we use a deep fryer)
1 tablespoon oil
3 -4 chilies (seeded and finely sliced)
2 garlic cloves (minced or finely sliced)
2 teaspoons ginger (grated or finely sliced)

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.