Szechuan Chicken Recipe

Szechuan Chicken Recipe

Szechuan chicken should be pretty spicy, but we made ours EXTRA HOT.  If you're sensitive to heat, feel free to cut back on the chilies themselves!

Nutrition facts

  Ø Calories-420

  Ø Fat-8g

  Ø Cholesterol-125mg

  Ø Sodium-510mg

  Ø Potassium-0mg

  Ø Carbohydrate-37g

💨INGREDIENTS:

FOR THE CHICKEN

      ·       1 bowl boneless skinless chicken breast, cut into 1" pieces

      ·       1/4 cup cornstarch

      ·       Freshly ground pepper, preferably Szechuan

      ·       Canola oil, for frying

      ·       1 tbsp freshly minced ginger

      ·       3 cloves garlic, minced

      ·       2 bell peppers (red and green), chopped

      ·       6 dried chili peppers

      ·       1/2 cup low-sodium soy sauce

      ·       2 tbsp rice wine vinegar

      ·       2 tbsp chili garlic sauce

      ·       2 tbsp sesame oil

      ·       Sesame seeds

💨Method:

      1.    Place chicken and ¼ cup cornstarch into a large resalable plastic bag and season generously with pepper. Shake to coat.

      2.    In a large pot over medium-high heat, add enough oil to come up 2 inches. Shake off excess cornstarch from chicken and add chicken to hot oil. Working in batches, fry chicken until golden and no longer pink, 7 minutes. Drain on a paper towel-lined plate.

      3.    In a large skillet over medium heat, heat 1 tablespoon canola oil. Add ginger and garlic and cook until fragrant, 1 minute. Add bell peppers and cook until soft, 5 minutes, then add dried chili peppers and toast, 1 minute. Remove from heat.

      4.    In a small saucepan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil. Whisk in remaining tablespoon cornstarch and let simmer until thickened, 5 minutes.

      5.    Add chicken and sauce to skillet and toss until coated.

  Garnish with sesame seeds and serve over rice!😋😋