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Sichuan Wok-fried Chicken
Sichuan wok-fried chicken is a spicy fried chicken dish with ginger, scallion, dried red chilies & Sichuan peppercorn. Amazing and you’ll want more.
My love affair with Sichuan food began about 2 years ago when I first visited China. Before my trip to China, the notion of trying out Sichuan food was never high on my “what-to-eat” list.
Then, when I wanted to have Chinese food, I would go for Dim Sum, Cantonese-style BBQ or seafood meals.
It all changed when I went to China and had my first real Sichuan meal in a popular restaurant called Xiao Lu Lu in Shanghai. I fell under the spell of this exquisitely flavorful Chinese regional cuisine immediately; it was indeed love at first bite.
I was marveled by the depth and the spice structure of the cooking and wished only that I’d discovered Sichuan cuisine earlier. In a way, my trip to China opened up a whole new chapter in my culinary world and gave me access to ingredients and flavors that I’ve never thought possible.
In my opinion (without sounding too cliché), Sichuan food is the new Thai, but more complex and much more explosive in flavor. It’s the epitome of the best Chinese cooking.
The secret ingredient of Sichuan food is Sichuan pepper—the medium that gives Sichuan food the staple tingly numbing effect.
Szechuan pepper exudes rich aroma and exotic scent to dishes and together with dried chili pepper, they give the Ma La (麻辣) flavor that is signature to Sichuan food.
And believe me when I say this, once you’ve tried Ma La (麻辣), there is no turning back.
One of the Sichuan dishes that I absolutely love is this Sichuan wok-fried chicken and I made it this past weekend.
This chili-laden dish was alluringly tongue-numbing, explosively fiery, and pleasantly addictive. Try this this amazing Sichuan wok-fried chicken recipe and you will never see Chinese food the same way again!
How Many Calories per Serving?
This recipe is only 423 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sichuan Wok-fried Chicken
Ingredients
- 1 boneless and skinless chicken breast (cut into cubes)
- oil (for deep-frying)
- 5 slices peeled ginger
- 2 cloves garlic (peeled and sliced)
- 12 dried red chilies
- 1 tablespoon Sichuan peppercorn
- 3 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine (rice wine or Shaoxing wine(preferred))
- salt to taste
- 1 stalk scallion (cut into 2-inch lengths)
Batter:
- 1 egg white
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup corn starch
- 1/2 teaspoon baking powder
- 1/2 cup water (ice cold)
- 1 tablespoon oil
- 1/4 teaspoon salt
Instructions
- Combine all the ingredients in Batter, mix well. Heat up some oil for deep frying.
- Dip the chicken into the batter, shake off the excess batter and deep fry until to golden brown. Transfer out to a plate lined with paper towels.
- In a wok, heat up some oil until smoky hot. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Sichuan peppercorns and quickly stir until you smell the spicy and fragrant aroma.
- Add in the chicken cubes, soy sauce, wine and do a final quick stir. Add salt to taste. Serve hot and garnish with the scallion. Serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love this web site, well done all so simple easy explained colourful mouth watering dishes.
Thanks Marie.
Mine looked nothing like the picture but tasted delicious….I suspect the Soy Sauce used is meant to be LIGHT Soy Sauce…is this correct?
Yes, soy sauce means light soy sauce, unless it says dark/black soy sauce.
Oh, Penang Village is @ Coleman Avenue, Santa Clara.
I’ve eaten those real Szechuan 干煸四å£è±† where the long beans are “wrinkled” and crisp. Do you know how they make it?
Hey Sam,
Thanks for your kind words and a very warm welcome!
There are quite a few Malaysian restaurants in the bay Area. In San Francisco, I like Singapore and Malaysia Restaurant in Clement. It’s run by a family who came from Penang. Very good and homey. In San Francisco Chinatown, there is a Penang Village (I think) and in Daly City, there is Banana Island. In the valley, there are Banana Leaf, Layang Layang, and a few more. :)
And yes, cooking at home will do too. ;)
Eatdrinknmerry – it’s hard not to like 干煸四å£è±†! Simple and delicious. :)
I love 干煸四å£è±†!
Hi Bee
I am so excited about finding your blog. I love Malaysain food and used to eat it a lot in London, but in San Francisco there is none. SO I need to learn to cook it, you can be sure I am going to be cheking out your site when I have some spare time after Menu for Hope.
thanks for your support
sam,
Tigerfish – 干煸四å£è±† is very delightful, I like it too, but I am not a big fan of hot and sour soup…probably because I have too many bad ones in the US. ;)
Stephanie – thanks. Next time, pring out my guide before you go to Penang. :P
Eatdrinknbmerry – yes, you can get the hua jiao in 99 Ranch. They are available. :)
I love sichuan peppers (hua jiao). My friends and I recently had Sichuan-style hot pot. It was punishing. Are you able to find hua jiao at 99 Ranch? I’ve been wanting to take my chinese beef noodle soup (nu ro mian() to another level.
How I wish I’d had your guide when I visited Penang… this is the food I dream of!
I love Szechuan hot and sour soup, and 干煸四å£è±†!