Szechuan Chicken 辣子雞
Szechuan Chicken – 辣子雞
Szechuan Chicken
Szechuan Chicken
Szechuan Chicken
Szechuan Chicken – 辣子雞
辣子雞; pinyin: làzijī; Known in English as Sichuan chicken, it is a very famous Chinese dish. As you can tell from the name, it is a dish of Sichuan province.
Known in German as Szechuan chicken, it is a very famous Chinese dish. As the name suggests, it is a dish from the Szechuan province.
Szechuan Chicken is characterized by lightly crispy fried chicken pieces. Chili peppers, Sichuan pepper, garlic, and ginger are the main spices used. The Sichuan pepper gives the dish a slightly numbing flavor.
Our Szechuan Chicken has a well-balanced level of spiciness. The chicken pieces are spicy and flavorful. The bell peppers and Szechuan peppercorns give the dish its typical kick.
What is Szechuan Chicken
辣子雞; pinyin: làzijī Szechuan Chicken is a very famous Chinese dish. As the name suggests, it is a dish from the Szechuan province. Characteristic of Szechuan Chicken are the lightly crispy fried chicken pieces. The main spices are chili peppers, Sichuan pepper, garlic, and ginger. The Szechuan pepper gives the dish a slightly numbing flavor.
Many recipes recommend a ratio of 4 (dried chili) to 1 (Szechuan pepper). Overall, the amount of chili is higher than chicken.
How to cook Szechuan Chicken
Here we have a detailed recipe for you. This recipe is primarily intended for professional kitchens. Chinese cuisine relies on strong firepower and the associated Maillard reaction. It tastes different at home.
In the original Szechuan Chicken, bone-in chicken is often used. Our Szechuan Chicken consists only of pieces of meat.
Is there Szechuan Chicken also not spicy
So, in this video, we used fresh chili as an ingredient. Of course, you can leave that out. Then we used hot pointed peppers. You can also use non-spicy peppers. Szechuan pepper is only mildly spicy.
So it's possible overall. But then it's no longer Szechuan Chicken. Maybe we can call it Chicken with Szechuan Pepper?
Szechuan Chicken – 辣子雞
Known in German as Szechuan chicken, it is a very famous Chinese dish. As the name suggests, it is a dish from the Szechuan province.
Our Szechuan Chicken has a well-balanced level of spiciness. The chicken pieces are spicy and flavorful. The bell peppers and Szechuan peppercorns give the dish its typical kick.
- Wok
- 300 g chicken leg fillet
- 50 g pointed peppers
- 30 g red onions
- 20 g carrots
- 10 g spring onions
- 10 g ginger
- 2 garlic cloves
- 3 g Sichuan pepper
- 1 piece of chilli
- 2 湯匙 糖
- 1 tablespoon salt
- 30 ml rice wine
- 50 ml broth
- 1 tbsp oyster sauce
- 2 tbsp potato flour
- 1 tsp sesame seeds
- 1 tsp sesame seeds
- ½ tbsp light soy sauce
- ½ tbsp dark soy sauce
Debone chicken thighs, marinate
You can find instructions on our YouTube channel
Marinate the sliced chicken pieces. Let rest in the fridge for 30 minutes.
Cutting vegetables
Wash and cut vegetables (see photo)
Fry chicken pieces
Prepare a plate with enough potato flour. Distribute chicken pieces in it. Press the chicken firmly with potato flour.
Heat a wok with plenty of fat on medium heat. Fry the chicken piece by piece. Since the chicken pieces are still raw, they need a few minutes to cook.
Fry chicken until crispy
Heat the oil to high temperature. Fry the chicken pieces a second time. This time only briefly.
Prepare the wok
Heat the wok strongly.
Generously spread oil over the wok. Pour the oil out of the wok. The oil will take some of the heat away from the wok. This will prevent the vegetables from burning.
Wok frying
Fry garlic and ginger until golden brown
Add vegetables and fry until golden brown
Add spices and fry.
Add chicken, fry
Add broth; add spring onions; toss;
Arrange and serve
Bind; add soy sauce at the end
Arrange on a plate. Sprinkle with sesame seeds and serve. Enjoy!
We have a video on deboning chicken legs for you here:
Wai Wah Yung
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