How to Make Szechuan Chicken at Home

Szechuan Chicken, known for its bold, spicy, and numbing flavors, is a popular dish originating from the Szechuan province in southwestern China. This dish is characterized by the use of Szechuan peppercorns, dried chili peppers, and a variety of aromatic ingredients that create a complex and exhilarating taste experience. Making Szechuan Chicken at home may seem daunting, but with the right ingredients and a little bit of preparation, you can recreate this restaurant favorite in your own kitchen. Let’s explore how to make Szechuan Chicken step by step.

Ingredients

For the Marinade:

• 500 grams of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon of soy sauce
• 1 tablespoon of Shaoxing wine (or dry sherry)
• 1 teaspoon of cornstarch

For the Sauce:

• 2 tablespoons of soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of hoisin sauce
• 1 tablespoon of sugar
• 1/2 cup of chicken broth
• 1 teaspoon of cornstarch

For the Stir-Fry:

• 2 tablespoons of vegetable oil
• 2 teaspoons of Szechuan peppercorns
• 8-10 dried red chilies, broken into pieces
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 onion, cut into chunks
• 4 green onions, cut into 2-inch pieces
• 1 teaspoon of chili paste (optional, for extra heat)

For Garnish:

• Chopped green onions
• Toasted sesame seeds

Instructions

Marinating the Chicken:

1. In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 20 minutes to absorb the flavors.

Preparing the Sauce:

1. In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch. Set aside.

Stir-Frying the Chicken:

1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the Szechuan peppercorns and dried red chilies. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the chilies.
3. Add the marinated chicken pieces to the wok. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

Cooking the Vegetables:

1. In the same wok, add a bit more oil if needed. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
2. Add the bell peppers and onion. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.

Combining Everything:

1. Return the cooked chicken to the wok. Add the prepared sauce and green onions. Stir well to combine all the ingredients.
2. Cook for another 2-3 minutes until the sauce has thickened and everything is well-coated with the sauce.

Serving:

1. Transfer the Szechuan Chicken to a serving dish.
2. Garnish with chopped green onions and toasted sesame seeds.
3. Serve hot with steamed rice or noodles.

Tips and Variations

• Adjusting Spice Levels: The heat level of this dish can be adjusted by the amount of dried red chilies and chili paste used. For a milder version, reduce the number of chilies and omit the chili paste.
• Vegetable Choices: Feel free to add other vegetables like broccoli, snap peas, or carrots to the stir-fry for added color and nutrition.
• Meat Variations: While chicken is traditional, you can also make this dish with beef, pork, or even tofu for a vegetarian option.
• Authentic Touch: If you can find them, use fresh Szechuan peppercorns for a more authentic flavor and a better numbing sensation.

Szechuan Chicken is a fantastic way to bring the vibrant and bold flavors of Szechuan cuisine into your home. This dish is not only delicious but also a great way to explore the diverse and exciting world of Chinese cooking. With this recipe, you’ll be able to enjoy a restaurant-quality meal that’s sure to impress your family and friends. So, gather your ingredients and get ready to create a spicy, flavorful, and unforgettable dish.