Chinese is one of my favorite cuisines, and one of the first cuisines I mastered. From what I have heard authentic Chinese food is very different than American Chinese or Indo Pak Chinese food which is my style of cooking Chinese food. Pakistan and China share a border which is why Chinese food is very popular in Pakistan. Today i am going to share with you one of my favorite Szechuan Chicken recipes. I hope you guys like this recipe and give it a try and love it as much as we do in my household. Please don’t forget to subscribe to my blog and youtube channel, follow me on instagram, like, comment and share this post with family and friends!
Here I have served my Szechuan chicken inside a hollow grilled pineapple bowl, with chicken and shrimp chowmein and garlic fried rice
Marination: 1 hr
Cook time: 20 mins
Total time: 1 hr 20 mins
Key words: sczchewan chicken, Chinese chicken, Chinese Szechuan chicken
Chinese, Pakistani Chinese, Asian Fusion
1.5 lbs boneless chicken breast sliced
1.5 tsp white pepper powder
2 tbs soy sauce
1 tsp ground sczchewan pepper
1 tbs oyster sauce
1/4 cup ketchup
2 tbs sweet chili garlic sauce
1 tbs mirin
1 tbs vinegar
1 tsp rice vinegar
1 tbs sambal sauce
1 tbs sriracha sauce
2 cloves of garlic chopped
1/4 inch piece of ginger sliced
6-10 dry red chilis
3-4 fresh Thai chili pepper
Sale to taste
1/4 cup and 1 tsp corn starch
1/4 cup green bell pepper cubes
1/4 cup red bell pepper cubes
1/4 cup onion cubes
1/4 cup green onion sliced (whites separated)
White sea same for garnish
Black sesame for garnish
1/4 cup oil
Marinate thin slices of chicken with salt to taste, 1 tsp white pepper, 1 tsp of freshly ground sczchewan pepper and 1 tbs soy sauce (low sodium) for 1 hr. Heat oil for frying. Later make a batter with scrambled egg, 1/4 cup of corn starch and water. Now add the chicken to the batter mix thoroughly. Fry until golden brown and set aside.
In a bowl mix ketchup, remaining soy sauce, oyester sauce, siracha sauce, sambal sauce, sweet chili garlic sauce, mirin, vinegar, salt, white pepper and rice vinegar. Set aside. Make a corn starch slurry with 1 tsp corn starch and 3 tbs water and set aside.
In a wok heat oil, stir fry bell peppers and onion cubes quickly and remove from heat and set aside, now add 6-10 dry red chili, 2-3 thai chili pepper, whites of the green onion, minced garlic and ginger and toss continuously until the peppers and ginger garlic become fragrant. Now add the sauce, once is sauce is bubbling add the corn starch slurry and thicken the sauce until glossy. Add chicken and veggies before serving. Garnish with green onions and sprinkle with sesame seeds. Turn off the heat.
Serve with steamed or fried rice.