Szechuan Chili Chicken Recipe
Indo-chinese crispy chicken tossed in spicy szechuan peppercorn, ginger, onion. Tofu available.
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Ingredients
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For the Chicken Marinade
For the Szechuan Sauce
For Stir-Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine the boneless chicken breasts, cornstarch, soy sauce, minced ginger, minced garlic, salt, and black pepper. Mix well until the chicken is evenly coated. Let it marinate for at least 30 minutes.
Making the Szechuan Sauce
- 2
Prepare the Sauce
In a small bowl, mix together the Szechuan peppercorns, red chili flakes, soy sauce, rice vinegar, brown sugar, and water. Stir until the sugar is dissolved. Set aside.
Cooking the Chicken
- 3
Stir-Frying
- 4
Stir-Fry the Vegetables
In the same pan, remove excess oil, leaving about 1 tablespoon. Add sliced onions and bell peppers. Stir-fry for about 3-4 minutes until they are slightly softened.
- 5
Combine with Chicken and Sauce
Add the fried chicken (and cubed tofu if using) to the vegetables. Pour the Szechuan sauce over the mixture and toss everything together for another 2-3 minutes until well combined and heated through.
- 6
Garnish and Serve
Remove from heat, garnish with chopped spring onions, and serve hot with steamed rice or noodles.