Szechuan Chicken
Source
Nicky's Kitchen Sanctuary
Yield
2 Servings
Prep info
20 minute prep + 30 minute marinade + 10 minute cook
Prep time
20 minutes
Cook time
10 minutes
Time required
30 minutes
Oven preheat
N/A
Type
Mains - Chicken
Status
Tried
Tags
chicken Chinese
Ingredients
- Marinade
- 250 g chopped chicken
- 2 T reduced sodium soy sauce
- 1 T sake
- 1/4 t ground white pepper
- 2 T corn starch
- Part 2
- 2 t canola oil
- 1/2 thinly sliced onion
- 5 dried chilis
- Part 3
- 1/2 t Szechuan peppercorns (1/2 t is before grinding)
- Part 4
- 2 t minced garlic
- 2 t minced fresh ginger
- 5 chopped green onion
- Sauce
- 1 T reduced sodium soy sauce
- 1/2 T sake
- 1/2 T hoisin sauce
- 1/4 t dried red pepper flakes
- Cooked rice for serving
Method
- Mix cornfour with the soy sauce, sake, and white pepper. Pour over chopped chicken and leave to marinade at room temperature for 30 minutes, or longer in the fridge.
- Grind the peppercorns in a mortar and pestle.
- Mix the sauce ingredients in a small bowl
- After the marinade, heat oil for deep frying in a pot.
- Deep fry the marinaded chicken a few pieces at a time until golden brown. Place on a plate when cooked.
- Heat canola oil in a skillet. Add the onions and dried chilis and cook until the onion starts to soften slightly (about 2 or 3 minutes)
- Add the ground peppercorns and stir fry for another minute.
- Add the garlic, ginger, and green onions and stir fry for 30 seconds.
- Add the cooked chicken and sauce mixture and heat everything through.
- Serve over cooked rice.