Szechuan (Sichuan) stir spicy chicken salad recipe
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- Meat and poultry
- Popular chicken
- Spicy chicken
This is a typical traditional Szechuan dish. It's easy to make and good for Szechuan food lovers. Chicken is better on the bone!
Northamptonshire, England, UK
4 people made this
- 1 whole chicken
- 2 teaspoons chilli powder
- 1 tablespoon oil
- 2 spring onions, chopped
- 1/2 bulb garlic, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons light soy sauce
- 2 teaspoons caster sugar
- a few coriander leaves (optional)
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Boil chicken whole until well done (same for a half chicken, drumsticks or wings). Leave boiled chicken to cool.
- Place chilli powder in a small bowl. Heat oil in hot pan until medium hot. Pour hot oil onto chilli powder. Don't make the oil too hot otherwise chilli powder will burn. You also can buy chilli oil from shops, but it is not good as homemade.
- Remove the chicken from the bones and chop into bite size pieces.
- Stir together the chopped chicken, spring onion, garlic, salt, light soy sauce, sugar and chilli oil. Taste; it should be slightly sweet and salty, but hot. Garnish with coriander leaves on the top, if using.
Try it before serving. If you like it sweeter, add more sugar; if you like it salty, then more soy sauce. If you love it hot, use more chilli oil, and some chopped green chilli.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
totally WONDERFUL!! but i added a little more soy sauce and a little more onion with chili! and then i added red pepper and Brock lie and fried it with it!! DELICIOUS!! will def. be making this again!!-25 Feb 2011
Spicy Sichuan Kung Pao Chicken
This kung pao chicken is just like what you get at your favorite Chinese takeout restaurant. Tender bits of chicken, crunchy peanuts, a salty-sweet sauce, and a hit of spice all come together to make one delicious dish.
Kung Pao chicken comes from the region of Sichuan, which is known for its spicy cuisine. Sichuan recipes are often spiked with chile peppers and laced with mouth-numbing Sichuan peppercorns.
This spicy stir fried chicken starts with peanuts and chiles that are seared or roasted in a hot skillet. Tender chunks of chicken, aromatics including garlic, ginger, and scallions, and Sichuan pepper are added along with a salty-tangy soy sauce-based cooking sauce.
Kung Pao Chicken is one of my favorite Chinese dishes to cook at home because it is quick to make, doesn’t require a laundry list of ingredients, and my whole family loves it.
Sichuan Chicken with Spicy Sesame Sauce (怪味鸡)
This Sichuan chicken is the type of dish I had felt reluctant to make at home, but once I did, I wondered why I hadn’t done it sooner. When you look at the ingredient list, you understand my initial hesitation.
Chinese recipes, like many Asian recipes, have notoriously long ingredient lists. I consider most classic Sichuan appetizers to belong to this genre. In pursuit of the best flavor and texture, even a small cold dish requires a lot of attention. For this dish, chicken is carefully poached with fresh herbs, then treated with a cold ice bath immediately after cooking, and the long list of ingredients must be measured precisely and added in the correct order.
The recipe requires 30 minutes to prep and cook. It’s not complicated, but if you also need to prepare main dishes for dinner or for your guests, this recipe does need a considerable amount of attention.
The good news is that this cold appetizer is so satisfying and flavorful, so it can totally hold its own as a main dish. If you add some green salad on the side and make a bit more sauce, you can turn it into a light paleo dinner. It holds its shape and flavor very well, so you could easily make it in advance and pack it for lunch. If you’re cooking several dishes for a party, you can prepare this dish a day before, and your guests will love it.
When you finish cooking, you might think you’ve made too much sauce. Well, you didn’t. Pour all the sauce onto the chicken and you’ll love how flavorful (and not overwhelming) the dish is. It can be served by itself or with steamed rice. Or, you can use the chicken and sauce as a topping for boiled noodles, making a cold noodle salad.
Yes, I included tons of chili oil in the sauce, and you should, too! If you don’t like your food too spicy, I found that Korean chili flakes make a much milder chili oil. The oil will add a very nutty flavor, and the other ingredients and the sugar will cut the spiciness.
I emphasize this in all my posts, but I’ll do it again. Make your chili oil at home and do not use a store-bought one. If you’re extra patient and want to create the best flavor, you can use this recipe to make the more complex version (it’s a noodle dish, but you’ll find the chili oil recipe at the bottom of the post). If you’re in a rush, use this simplified version to make fresh chili oil in 5 minutes.
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Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add half of garlic, roughly chopped scallions, and all of ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.
If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 150°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.
If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until it registers 155°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes.
While chicken cooks, grind Sichuan peppercorns in a mortar and pestle until a rough powder is formed. Add sugar, remaining 3 cloves garlic, and sesame seeds and pound until a rough paste is formed. Add sesame paste, soy sauce, and vinegar and pound until a smooth paste is formed. Stir in chili oil and sediment. Set dressing aside.
When chicken is cooked, remove from bags and discard garlic, scallions, and ginger. Stir 2 tablespoons of juices from the bag into the dressing. Remove skin and bones from chicken and discard. Shred meat and transfer to a large bowl. Add dressing and sliced scallions. Toss chicken to coat in dressing and adjust seasoning with salt and pepper. Serve immediately, sprinkled with more scallions and sesame seeds and drizzled with additional chili oil if desired.
BETTER THAN TAKEOUT – Spicy Szechuan Chicken Stir Fry Recipe
Sichuan spicy chicken, we call it la zi ji (辣子鸡), which means pepper and chicken. The authentic look you will find in Sichuan province is that the whole dish is full of pepper and Hua Jiao (花椒). Looks crazy and it might scare some of you… Personally, I think it is very tasty and addictive- The chicken is salty, slightly sweet and full of warm spicy flavors. I hope you will like it too.
**LIST OF INGREDIENTS FOR SICHUAN SPICY CHICKEN**
**FOR THE SPICY CHICKEN MARINADE**
– 1 pound [454 grams] of chicken breast
– 3 tbsp of cornstarch
– 1.5 tbsp of Chinese cooking wine
– 1.5 tbsp of soy sauce
– 1 tsp of black pepper
– 1 tsp of garlic powder
– 1 tsp of sugar
– 1 tsp of five spice
– 1/2 tsp of salt
– 1/2 tsp of baking soda
**FOR STIR FRY**
– 3 cups of dried chili
– 1/4 cup of oil
– 1/4 cup of green Sichuan peppercorn
– 1/3 cup of minced garlic
– 1/3 cup of ginger strips
– A hand full of the white part of a spring onion
– Few pieces of face heaven chilies[optional]
– White sesame seeds
– Cut your chicken breast into bite-sized pieces.
– Marinate it with Chinese cooking wine, soy sauce, black pepper, garlic powder, sugar, five spice, a little bit of salt, some cornstarch. Mix it until the liquid is all gone. Set that aside for 30 minutes before frying it.
– Bring the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, you can test the temperature with 1 small piece of chicken. If the chicken floats to the top and there are many bubbles coming out, it means you are good to go.
– We are going to fry the chicken twice. The first time is to cook the chicken through. The second time is to get a nice color and make the surface a bit crispy.
– Separate your chicken before you put them into the hot oil. It is very important to make sure your chicken doesn’t clump up together. Slightly push them a little bit to make sure they are fully separated.
– After a minute, you can take it out. Don’t fry it too long because pieces of chicken this small cook quickly. Let it rest for few minutes.
– Before you fry it the second time, you need to be careful with the hot oil. It will splash a lot because of the water from the first time you fry the chicken.
– You only need about 40 seconds to get it really nice.
– Take it out. Set that aside and we will start the stir fry process.
– Heat up your wok on high for 10 seconds, then turn the heat to low. Add in 1/4 cup of oil along with all the aromatics (garlic, the ginger, the white part of spring onion, Sichuan peppercorn and the face heaven chili) Give it a little stir. Then add in the red dry chilies. Mix it together.
– I like to add a tsp of salt, this will help release the flavor.
– Stir this on low heat for about 3-5 minutes. Add your chicken into the wok. Mix everything together and add a splash of water from the side of the wok. A tiny amount of water will help the chicken become infused with the flavors.
– Keep stirring it for 2 or 3 minutes. Take it out. Add some sesame seeds as garnish. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Szechuan (Sichuan) Chicken
Oh man, are you all in for a treat! Cold weather makes me crave hot food… as in spicy hot! Gotta get that metabolism moving to stay motivated right? Ha! If you prefer less intense heat, you can adjust the spice level to however hot you desire but as written, this recipe for Szechuan chicken has a lot of authentic kick with equal amounts of flavor.
Szechuan (or Sichuan) chicken is abundant with authentic Sichuanese flavors like sesame, garlic and ginger. I used Sichuan peppercorns paired with dried hot chilies that I found at a local Asian market for the true flavor punch that is familiar in that region of China but you can totally use ground black pepper in place of the peppercorns as well and still achieve tasty results. Using chicken thighs will give this meal added fat and a deeper flavor profile which is common among Sichuan cooking but feel free to use chicken breast if you prefer. The results will be divine either way when combined with the spicy sesame sauce. Serve this crazy good Szechuan chicken as is for a keto friendly, low carb meal or pair it with a side of rice or riced cauliflower!
Best Szechuan recipes
Looking for Szechuan recipes? Add some Szechuan sauce and peppercorns to your dishes to create zingy meals, including Szechuan chicken and Szechuan beef. We’ve got plenty of ideas for noodles, including quick and easy stir fries and spicy soups.
This fancy cabbage side dish showcases the Sichuan love of dried chillies. It’s great served alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth.
By ‘smacking’ the cucumbers in this Sichuan side dish you create more rough surfaces – all the better for soaking up the zingy pickle.
Cold sesame noodles
Peanuts and sesame are big factors in Sichuan cooking, as is a love of cold savoury dishes to cool off on hot days. This is a great recipe to start with, if you want to get involved.
Dumplings in hot and sour broth
This hot and sour broth epitomises Sichuan cooking – spicy, sour and packed full of umami. All the better with delicate little dumplings soaking up the broth.
Spicy peanut and szechuan pepper noodles
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Dan dan (ish) noodles
This might not be the version you’d get from a restaurant but it’s full of flavour. It has that comforting warmth you crave when you come home and want something delicious yet simple to put together.
Szechuan chicken stir fry
Check out our Szechuan chicken stir-fry recipe. This low calorie dish is super easy to make and packed with fragrant, Szechuan flavour. Here are our favourite stir fry recipes to try.
Dan dan noodles
This recipe gives you takeaway-style noodles, with the heat of a Szechuan peppercorn base, in just 20 minutes. It’s so easy to make that you’ll never go back. Find our quick and easy noodles recipes here.
This is a version of yu xiang qie zi, fish flavoured aubergine, so called because the flavours are usually used with fish. Here the Szechuan flavour comes not in its usual peppercorn form but in a Szechuan chilli bean paste. Buy Chinese black vinegar from Waitrose, souschef.co.uk, or Asian supermarkets. Leave the pork out to make this vegetarian. Looking for aubergine recipes? We’ve got more here.
Cold Szechuan noodles
Check out our recipe for punchy cold Szechuan noodles. This easy vegan dish is super simple to make and it’s low in calories.
Chargrilled baby squid and prawns with Szechuan sauce
Try our easy chargrilled baby squid and prawns with crispy bits. In this recipe we’ve used Szechuan peppercorns which aren’t a traditional Vietnamese ingredient, but they give this dish some citrussy heat. You can make the crispy bits ahead of time.
Szechuan dry-fried green beans
We love the zing of Szechaun peppercorns – this is one of the most popular takeaways among our team, but only takes minutes to recreate.
Check out this easy vegan mapo tofu recipe from the new Taiwanese restaurant XU in London’s Chinatown. This super simple recipe takes no time at all to make and is packed with flavour with the use of both whole and ground Szechuan peppercorns. Try our tofu recipes here.
Stir-fried pork with spicy black bean sauce
This stir-fried pork with spicy and citrussy Szechuan black bean sauce is low in calories and super easy to make. Ready in just 20 minutes, this dish is a great midweek meal.
Sticky Chinese ribs
These sticky Chinese pork ribs, slathered in a Szechuan peppercorn glaze, are really easy to make and a great dish to treat your family and friends at the weekend. Serve with some rice and tuck in!
Szechuan prawn noodles
Our hot and spicy Chinese-style noodles, seasoned with ground Szechuan peppercorns, only take 15 minutes to whip up so they’d make a great quick and easy mid-week meal if you’re stuck for time or craving some healthy, low cal fast food.
Kung pao prawns
This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish. Here are our top prawn recipes to try.
Szechuan lamb skewers with carrot salad
A quick lamb recipe for the BBQ. Thread onto skewers, coat with a spicy Szeuchan and chilli rub and pop on the grill. Serve with the carrot and coriander salad.
Stir-fried smacked cucumbers
Regional Chinese cuisines are slowly spreading across the UK, breaking the hold of Hong Kong style Cantonese cuisine. In this recipe the smacked cucumber is stir fried with whole Szechuan peppercorns and chilli. It is traditionally a beer snack, so you can serve it with drinks, or use it as a side dish.
Nasu dengaku (miso grilled aubergine)
This riff on sweet ‘n’ sour miso grilled aubergine from Kurobuta, a tiny café-like space on Chelsea’s King’s Road, makes the perfect easy starter or side dish that looks impressive, finished with a sprinkle of walnuts, sesame seeds ground Szechuan pepper.
Szechuan beef and red pepper stir fry
Stir-fries make the best quick recipe. This Szechuan-marinated beef dish is ready in just 20 minutes, is a healthy meal for two but could easily be doubled for a family.
Szechuan Style Shredded Potatoes
This week I am sharing a popular Chinese veggie recipe – Szechuan Style Shredded Potatoes!
Szechuan cuisine, a style of Chinese cuisine originating from Sichuan Province has been sweeping the nation over the past few years with its bold flavors.
This recipe is a famous and popular dish of Szechuan cuisine.
Speaking of Szechuan cuisine, the use of chili peppers and Szechuan pepper is a must, this recipe is no exception. Above are all the ingredients needed to make this dish. Dried chili pepper and Szechuan peppercorn are easy to find at Chinese grocery stores.
I like to boil the shredded potato for a minute before stir-frying, this helps to shorten the cooking time later.
Not only is this one of the easiest Chinese veggie recipes to make, this Szechuan style shredded potatoes is also very budget-friendly. The total cost of the all the ingredients are around 2 dollars!
The crunchy potato is spicy and sour taste. Make you keep wanting to take another bite!
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Chicken with Sichuan Peppercorns
Remove the skin and bone of the chicken breast meat, dice and mix with Seasoning A.
Rinse the sugar snap peas and blanch in boiling water, arrange them flatly on a plate. Cut the dried chilies into 1/3 sections.
Heat 2 tablespoons oil in a pan and stir fry the Sichuan peppercorns over low heat, then remove the peppercorns. Stir-fry the dried chilies (be careful not to inhale the fumes), followed by the diced chicken. Lastly, add Seasoning B and the peanuts and stir for a while.
Serve on the plate with the sugar snap peas.
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