Szechuan Chicken
Szechuan chicken at home — chili chicken, kung pao chicken, szechuan chicken with jasmine rice, and a udon stir-fry for busy weeknights.
★ dinner
dinnerChili Chicken 辣子鸡
One of the reasons I love home cooking is the high meat ratio haha. Usually you need to cut the dried pepper into pieces, but since I cook at home, it would be easier to eat with the whole ones. Enjoy!
SummerSong SongIngredients
- 2 Chicken Thighs
- 1 tsp Salt
- 2 tsp White Pepper
- 1 tbsp Cooking Wine
- 2 tbsp Light Soy Sauce
- 2 tbsp Corn Starch
- 2 tbsp Oil
- 1 tsp Sesame Oil
- 2 tbsp Oil
- 2 tbsp Wild Popcorn Pepper
- Handful Dried Chili Pepper
- 1 tbsp (Optional) Vodka
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tbsp Cooking Wine
- 1 tbsp Light Soy Sauce
- Green Onion
- Sliced Garlic
- optional Sesame Seeds
Instructions
- 1Cube the chicken then marinate for 15 mins
- 2Add corn starch & oil and marinate for another 15 mins
- 3Deep fry at 350F for 2 mins, then 400F for 1 min
- 4Sautee popcorn peppers & vodka-sprayed chili pepper until aromatic. Add fried chicken in with seasonings
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Open in Pepper →Hot Peppers And Chicken In One Pan
Takeout chicken with dried chilies and that tingly pepper heat is easier to make at home than most folks think. It's chicken, a hot pan, and a sauce you stir together while the rice cooks.
Cooks on Pepper reach for these on the nights everybody wants something with flavor and nobody wants to wait forty-five minutes for it. Most of these are done in the time it takes rice to steam.
Every recipe here is a real dinner: Chili Chicken, two takes on Kung Pao Chicken including a one-pot version, Szechuan Chicken with Jasmine Rice, a Szechuan Chicken Udon Stirfry, and a sweet-hot Szechuan Chicken and Pineapple Stir-Fry.
Quick Tips
- 1
Cut chicken the same size
Cube thighs or breast into even 1-inch pieces so everything finishes at the same time, usually 5 to 6 minutes in a hot pan.
- 2
Toast the dried chilies
Give the dried chilies and peppercorns 30 to 60 seconds in hot oil before the chicken goes in, and pull them out if they darken.
- 3
Mix the sauce first
Stir soy sauce, vinegar, and any sugar or cornstarch together in a cup before you start cooking so you can pour it in all at once.
- 4
Cook in two batches
A pound of chicken crowds most skillets, so brown it in 2 batches to get color instead of steam.
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