Szechwan Fried Chicken Recipe
Allow your taste buds to experience this Szechwan Fried Chicken. They'll never ever ask for anything else for a long time to come. This Szechwan Fried Chicken as a Side Dish is a winner! The Chinese Szechwan Fried Chicken is a delight to serve and enjoy. A good way to use up chicken is to make some delicious Szechwan Fried Chicken. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1/2 kg. chicken, de-boned and cut into bite size pieces. Wash and drain
4 tbsps. cornflour
2 tsps. salt
1 tsp. five spice powder
1 tbsp. soya sauce
2 tsps. sugar
1 tsp. vinegar
1 tsp. sesame oil
1 tbsp. dry sherry (optional)
1/4 tsp. black pepper, freshly ground
1 cup chicken stock
14 red chillies, seeded
4 cloves garlic, crushed
2 tsps. fresh ginger, finely grated
6 spring onions, chopped in 5 cm. lengths
2 tsps. cornflour mixed to a paste with 2 ibsps. cold water
1 1/2 cups peanut oil
Directions
Mix together in a bowl cornflour, salt and half the five spice powder.
Add the chicken pieces and toss well.
Dust off excess cornflour.
Mix in a bowl soya sauce, sugar, vinegar, sesame oil, sherry, remaining five spice powder, pepper and stock.
Stir well.
Heat 1 cup oil in a heavy bottomed pan and fry the chicken pieces over high heat, a few at a time.
Turn the chicken pieces.
Cook on all sides until the colour turns golden brown.
Drain well and keep on kitchen paper.
Heat 1/2 cup oil in a separate pan.
Add chillies, garlic, ginger and fry until the colour turns light brown.
Add spring onions and toss for a few seconds.
Add stock mixture and bring to the boil.
Stir the sauce mixture while adding the cornflour mixture and simmer until it boils and thickens.
Add the chicken pieces and stir well for a few minutes.
Remove from heat and serve immediately with boiled rice or noodles.
Add the chicken pieces and toss well.
Dust off excess cornflour.
Mix in a bowl soya sauce, sugar, vinegar, sesame oil, sherry, remaining five spice powder, pepper and stock.
Stir well.
Heat 1 cup oil in a heavy bottomed pan and fry the chicken pieces over high heat, a few at a time.
Turn the chicken pieces.
Cook on all sides until the colour turns golden brown.
Drain well and keep on kitchen paper.
Heat 1/2 cup oil in a separate pan.
Add chillies, garlic, ginger and fry until the colour turns light brown.
Add spring onions and toss for a few seconds.
Add stock mixture and bring to the boil.
Stir the sauce mixture while adding the cornflour mixture and simmer until it boils and thickens.
Add the chicken pieces and stir well for a few minutes.
Remove from heat and serve immediately with boiled rice or noodles.
