Szechun Chiken

I'm glad to hear that you're interested in learning more about Szechuan chicken, a popular dish that can be found in many Chinese restaurants across the United States!

Szechuan chicken is a spicy, flavorful dish that originates from the Sichuan province of China. It is known for its bold, complex taste that combines heat, saltiness, and savory umami flavors.

At its core, Szechuan chicken is made with bite-sized pieces of chicken that are coated in a mixture of cornstarch and spices, then quickly fried until crispy. The chicken is then stir-fried with a variety of aromatics, including garlic, ginger, and scallions, as well as a spicy sauce made from chili bean paste, soy sauce, vinegar, and sugar.

One of the key ingredients that sets Szechuan chicken apart from other dishes is the use of Sichuan peppercorns. These small, dried berries have a unique flavor that is both spicy and numbing, and they add a distinctive buzz to the dish that can be quite addictive.

To make Szechuan chicken at home, you'll need to gather the following ingredients:

To make the dish, start by tossing the chicken pieces with the cornstarch, salt, black pepper, and five-spice powder. Heat the vegetable oil in a large skillet or wok over medium-high heat, then add the chicken and stir-fry until crispy and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Add the garlic, ginger, and scallions to the skillet and stir-fry for 30 seconds, until fragrant. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, chili bean paste, and sugar. Pour the sauce over the garlic, ginger, and scallions and bring to a boil.

Return the chicken to the skillet and stir to coat it in the sauce. Add the cornstarch-water mixture and cook for 1-2 minutes, until the sauce has thickened. Remove from heat and sprinkle with the ground Sichuan peppercorns.

Serve the Szechuan chicken hot, over a bed of steamed rice if desired. Enjoy the spicy, complex flavors of this delicious dish!