Szechuan Spicy Chicken

Szechuan Spicy Chicken

One of my favorite dishes to order when eating at Chinese restaurants. The secret ingredients to Szechuan food is Szechuan pepper. Although if eaten too much it give you a tingly numbing effect and some might not find it pleasant.  It can be a bit difficult to locate Szechuan peppers as some Asian Supermarket might not carry them. I didn’t have a chance to hunt for them but I find that the dried peppers alone works as well, although not spicy enough for me Will have to make this adjustment next time.

This was my first attempt at making Szechuan Spicy Chicken and I really loved it! It’s super delicious in my opinon. The most time consuming part would be frying the chicken pieces. The rest of the cooking  went very fast so have everything ready to go before putting it together.

Szechuan Spicy Chicken Ingredients

Ingredients
2 chicken leg quarters, debone and cut into bite size (thigh and breast can also be use)
2 tablespoons chopped garlic
2 tablespoons chopped ginger
10-12 dried chili peppers (adjust to preference)
7 tablespoons cornstarch
2 stalks green onion, chopped
2 tablespoons water
oil for frying

Seasoning
1 tablespoon sugar
2 tablespoon soy sauce
2 tablespoon oyster sauce
1/2 cup chicken stock

Method:
Start by coating the bite size chicken with 6 tablespoons of cornstarch and deep fry until golden brown. Remove and drain it on paper towel.  Combine seasoning and set aside.

Deep Fried Chicken

Bring a pan to med-high heat and add 1-2 tablespoons of oil from deep frying the chicken. Add ginger, garlic, and dried chilies. Cook for 1 minute til garlic starts to brown.  Then add the seasonings (sugar, soy sauce, oyster sauce, chicken stock).

Next mix the remainder 1 tablespoon corn starch with water and slowly add it in. Stir until the sauce thickened.

Finally return the fried chicken and thoroughly coat it with the sauce. Garnish with green onion and serve with steam rice.