CRISPY CHICKEN SZECHUAN STYLE RECIPES

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TEN MINUTE SZECHUAN CHICKEN RECIPE | ALLRECIPES



Ten Minute Szechuan Chicken Recipe | Allrecipes image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories     World Cuisine    Asian    Chinese

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1?½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
? teaspoon cayenne pepper, or to taste

Steps:

  • Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  • Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, CarbohydrateContent 10.1 g, CholesterolContent 68.4 mg, FatContent 4.9 g, FiberContent 0.6 g, ProteinContent 28.7 g, SaturatedFatContent 0.9 g, SodiumContent 744.6 mg, SugarContent 1.7 g

SZECHUAN FRIED CHICKEN RECIPE - FOOD.COM



Szechuan Fried Chicken Recipe - Food.com image

Make and share this Szechuan Fried Chicken recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast
4 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon vinegar
2 teaspoons Chinese wine or 2 teaspoons dry sherry
1/4 teaspoon five-spice powder, extra
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup oil (for frying)
3 -12 dried red chilies, seeded
2 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
4 scallions, chopped in 2 inch lengths

Steps:

  • Cut meat into bite-size pieces.
  • Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
  • Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
  • Mix cornstarch and cold water.
  • Heat oil very hot.
  • Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
  • Repeat until all chicken is cooked, draining each batch on absorbent paper.
  • Pour off all but 2 tbs.
  • of oil.
  • Add chiles, garlic, and ginger, and stir fry until garlic is golden.
  • Add scallions and toss for a few seconds.
  • Add stock mixture and bring to a boil.
  • Stir cornstarch mixture and add; stir until thickened.
  • Add chicken and toss to heat through.

Nutrition Facts : Calories 456.6, FatContent 31.4, SaturatedFatContent 4.4, CholesterolContent 73.5, SodiumContent 1014.3, CarbohydrateContent 17.2, FiberContent 1.2, SugarContent 4.8, ProteinContent 26.4

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