this Spicy Szechuan chicken stir fry is made with Szechuan (Sichuan) peppers for that tongue-tingling heat. Plus plenty of dried red chillies too!

If you like heat you're gonna love this one!

Szechuan chicken, also known as Sichuan chicken, Mala Chicken or Laziji, is a beautifully spiced stir-fried chicken dish, usually served dry, rather than saucy, and characterised by the use of Szechuan peppercorns and lots of dried red chillies.

Free printable recipe is available on our site: [ Ссылка ]

INGREDIENTS:
Chicken and marinade:
▢8 boneless chicken thighs - chopped into bitesize chunks
▢1 tbsp dark soy sauce
▢1 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢¼ tsp white pepper
▢2 tbsp cornflour - cornstarch

For Frying:
▢240 ml (1 cup) sunflower oil
▢1 tbsp sesame oil
▢1 onion - peeled and chopped into chunks
▢25 dried red chillies - – chop 5 of them into small pieces and leave the rest whole
▢1 ½ tsp Sichuan peppercorns - ground using a pestle and mortar (the 1 ½ tsp is measured BEFORE grinding)
▢3 cloves garlic - minced
▢2 tsp minced ginger
▢5 spring onions - scallions roughly chopped
▢2 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢1 tbsp chilli bean paste - *See Note
▢1 tbsp sugar


INSTRUCTIONS
Place the chicken pieces in a bowl with the rest of the marinade ingredients.

Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).

Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.

Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.

Remove from the pan and place on a plate.

Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.

Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.

Add in the ground Sichuan peppers and fry for a further minute.

Add in the garlic, ginger and spring onions and stir fry for a further 30 seconds.

Add in the soy sauce, rice wine, chilli bean paste and sugar. Stir together and fry for another minute.

Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.

Serve with boiled rice.

✎ NOTES
Chilli Bean Paste - known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes.

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