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Chili Chicken Recipe

Name: Szechuan Szechuans Chili Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces; 3 tbs cornstarch; 2 tbs all-purpose flour; 1 unit egg; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tbs ginger-garlic paste; 1 cup vegetable oil (for shallow frying); 1 tbs vegetable oil (for stir-fry); 4 cloves garlic, thinly sliced; 1 tbs fresh ginger, julienned; 6 unit green chilies or jalapeño poppers (fresh), sliced into 1/2-inch rounds (seeds in or out per heat preference); 1 unit red onion, cut into 1-inch wedges; 0.5 unit green bell pepper, cut into 1-inch pieces (optional); 2 tbs soy sauce; 1 tsp dark soy sauce (or additional soy sauce) for color; 1.5 tbs chili sauce (Sriracha or Asian chili garlic sauce); 1 tsp rice vinegar or white vinegar; 1 tbs ketchup; 3 tbs chicken stock or water; 1 portion cornstarch slurry (1 tsp cornstarch + 1 tbs water); 0.5 tsp sesame oil; 0.25 tsp salt; 0.25 tsp black pepper; 2 stalks green onions / scallions, thinly sliced (both white and green parts); 1 tsp toasted sesame seeds (optional); 2 tbsp fresh cilantro (optional)

Inspired by Szechuan Szechuan

Time45m

Serves3

Crispy chicken stir fried with chill poppers and onions.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces

3 tbs Cornstarch

2 tbs 00 bread flour

1 unit Egg

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tbs ginger-garlic paste

Fry/Coating

1 cup vegetable oil (for shallow frying)

Sauce & Stir-fry

1 tbs vegetable oil (for stir-fry)

4 cloves garlic, thinly sliced

1 tbs fresh ginger, julienned

6 unit green chilies or jalapeño poppers (fresh), sliced into 1/2-inch rounds (seeds in or out per heat preference)

1 unit red onion, cut into 1-inch wedges

1/2 unit green bell pepper, cut into 1-inch pieces (optional)

2 tbs Aged soy sauce

1 tsp dark soy sauce (or additional soy sauce) for color

1 1/2 tbs chili sauce (Sriracha or Asian chili garlic sauce)

1 tsp rice vinegar or white vinegar

1 tbs Ketchup

3 tbs chicken stock or water

1 portion cornstarch slurry (1 tsp cornstarch + 1 tbs water)

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garnish

2 stalks green onions / scallions, thinly sliced (both white and green parts)

1 tsp toasted sesame seeds (optional)

2 tbsp Fresh cilantro (optional)

Method

Marinated Chicken

Prepare and marinate

Pat the chicken pieces dry with paper towels. In a medium bowl combine cornstarch (3 tbs), all-purpose flour (2 tbs), egg, salt (1 tsp), black pepper (1/2 tsp) and ginger-garlic paste (1 tbs). Add the chicken and toss until every piece is evenly coated. Let rest for 10 minutes while you heat oil.

Fry/Coating

Shallow fry the chicken

Pour about 1 cup vegetable oil into a wide skillet or a 10-12 inch frying pan and heat over medium-high until shimmering (about 350°F/175°C or a drop of batter sizzles immediately). Working in a single layer (do not overcrowd), add coated chicken pieces and fry 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. If needed, reheat oil between batches. You should have crispy chicken ready for stir-fry.

Sauce & Stir-fry

Mix the sauce

In a small bowl whisk together soy sauce (2 tbs), dark soy (1 tsp), chili sauce (1.5 tbs), ketchup (1 tbs), rice vinegar (1 tsp), chicken stock or water (3 tbs), and the cornstarch slurry (1 tsp cornstarch + 1 tbs water). Set aside.

Sauté aromatics and vegetables

Wipe out the frying pan, lower heat to medium-high and add 1 tbs vegetable oil. Once hot, add sliced garlic (4 cloves) and julienned ginger (1 tbs). Stir for 20-30 seconds until fragrant but not burnt. Add the sliced chilies (6 units), red onion wedges (1 unit), and green bell pepper if using (1/2 unit). Stir-fry for 2-3 minutes until the onions begin to soften but still retain some crunch.

Combine chicken and sauce

Return the crispy chicken to the pan. Give the reserved sauce a quick stir (the cornstarch may settle) and pour it over the chicken and vegetables. Stir quickly to coat; the sauce will bubble and thicken in about 30-60 seconds. If the sauce is too thick, add 1-2 tbs water or stock to loosen. Finish by drizzling sesame oil (1/2 tsp) and adjusting salt (1/4 tsp) and black pepper (1/4 tsp) to taste.

Garnish & Serve

Remove from heat, sprinkle sliced green onions (2 stalks), toasted sesame seeds (1 tsp) and chopped cilantro (2 tbsp) if using. Toss gently to combine and serve immediately.