Spicy Szechuan Chicken is a beloved dish in Chinese cuisine, known for its bold flavors and tantalizing spiciness. Perfect for a large gathering or a hearty family meal, this recipe serves 10 portions. Let’s dive into a detailed review and the step-by-step recipe to bring this delectable dish to your table.
Review of Spicy Szechuan Chicken
Flavor Profile
Spicy Szechuan Chicken is renowned for its complex flavor profile that combines heat, sweetness, and savory elements. The primary source of heat comes from Szechuan peppercorns and dried red chilies, which provide a unique numbing sensation along with spiciness. The dish is balanced with soy sauce, garlic, ginger, and a touch of sugar, creating a harmonious blend of flavors that dance on the palate.
Texture
The texture of Spicy Szechuan Chicken is equally captivating. The chicken pieces are typically stir-fried to achieve a slightly crispy exterior while remaining juicy and tender inside. Vegetables like bell peppers and onions add a crunch, while the sauce clings to each piece, ensuring every bite is packed with flavor.
Aroma
The aromatic qualities of this dish are irresistible. The combination of garlic, ginger, and Szechuan peppercorns creates a fragrant base that fills the kitchen with mouth-watering scents. The final dish is not only a treat for the taste buds but also for the senses.
Serving Suggestions
Spicy Szechuan Chicken pairs beautifully with steamed white rice or fried rice. It can also be served with noodles for a different twist. To complement the heat, consider serving it alongside cooling side dishes such as cucumber salad or pickled vegetables.
Ingredients
- 4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 tablespoons cornstarch
- 10 tablespoons vegetable oil
- 20 dried red chilies
- 10 teaspoons Szechuan peppercorns
- 2 large onions, sliced
- 4 bell peppers (red and green), sliced
- 10 cloves garlic, minced
- 5 inches ginger, minced
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 10 green onions, chopped
- 10 tablespoons water (or chicken broth)
- 5 tablespoons hoisin sauce (optional)
- 10 teaspoons sesame oil
Instructions
Instructions
- Prepare the Chicken:
- In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat 5 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- Add the chicken in batches and stir-fry until golden brown and cooked through. Remove and set aside.
- Create the Flavor Base:
- In the same wok, add the remaining vegetable oil.
- Add the dried red chilies and Szechuan peppercorns, and stir-fry for about 1-2 minutes until fragrant.
- Add the minced garlic and ginger, stir-frying for another minute.
- Cook the Vegetables:
- Add the sliced onions and bell peppers to the wok.
- Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Combine and Sauce:
- Return the chicken to the wok.
- In a small bowl, mix soy sauce, rice vinegar, sugar, water (or chicken broth), and hoisin sauce (if using).
- Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
- Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
- Final Touches:
- Drizzle with sesame oil and sprinkle with chopped green onions.
- Give it a final stir to combine.
- Serve:
- Serve hot over steamed white rice or noodles.
Tips for Perfect Spicy Szechuan Chicken
- Adjusting Spice Level: If you prefer a milder dish, reduce the number of dried red chilies and Szechuan peppercorns. For extra heat, consider adding a few teaspoons of chili paste.
- Chicken Choice: While chicken thighs are recommended for their juiciness, you can also use chicken breast if preferred.
- Vegetable Variations: Feel free to add other vegetables like zucchini, broccoli, or snap peas to the dish for added texture and nutrition.
