Chicken in Szechuan Sauce

Name: Chicken in Szechuan Sauce
Prep time: 20 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Thighs — 400g; Light Soy Sauce — 1 tbsp; Shaoxing Wine — 1 tbsp; Sugar — 2 tsp; Black Pepper — ¼ tsp; Bicarbonate of Soda — ½ tsp; Cornflour — 3 tbsp; Dried Red Chillies — 10; Szechuan Peppercorns — 1 tbsp; Garlic — 3 cloves; Ginger — 15g; Onion — 1; Peppers — 1; Spring Onions — 2; Sugar — 1 tbsp; Light Soy Sauce — 1 tbsp; Shaoxing Wine — 1 tbsp; Sesame Seeds — 1 tbsp; Vegetable Oil — 250ml

Chicken in Szechuan Sauce (also spelled Sichuan) is a bold, high-energy stir-fry that defines the 'spicy and numbing' philosophy of Southwest Chinese cuisine. It is a dish designed to wake up the palate, offering a complex layering of heat, acidity, and deep savoury notes.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Boneless, skinless chicken breasts can be substituted for chicken thighs if preferred.

Bicarbonate of soda tenderises the meat, whilst cornflour gives the chicken its signature light, crispy coating during shallow frying.

Deseeding the dried red chillies reduces the extreme direct heat whilst retaining their rich chilli flavour.

Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the light soy sauce, Shaoxing wine, sugar, black pepper, bicarbonate of soda, and cornflour. Mix thoroughly and leave to marinate for 15 to 30 minutes.

Shallow-fry the Chicken
Heat oil in a wok or deep pan to 180°C (350°F). Shallow-fry the chicken pieces for 5 to 6 minutes, turning occasionally, until golden and crispy. Remove with a slotted spoon and set aside.

Prepare Spices and Vegetables
Coarsely crush the toasted Szechuan peppercorns. Deseed the dried red chillies and cut into 1cm pieces. Cut the onion and peppers into bite-sized pieces, chop the garlic and ginger, and cut the spring onions.

Stir-fry Aromatics and Vegetables
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the chopped onion and stir-fry for a few seconds, then add the dried red chillies and stir-fry for 1 minute. Stir in the garlic, ginger, crushed Szechuan peppercorns, and peppers until fragrant.

Combine and Finish
Reintroduce the crispy fried chicken to the wok. Add the sugar, light soy sauce, and Shaoxing wine, tossing rapidly over high heat to coat evenly. Turn off the heat, mix through the spring onions and sesame seeds, and serve hot.