Super Spicy Szechuan Chicken

Now You Can Download Your BEST Chicken Recipe For FREE

Marinade Ingredients:

3 tsp of corn starch
1 tsp of salt
1 Tbsp. of rice wine
1/2 tsp of white pepper
1 Tbsp. of soy sauce
1 shredded scallion
2 slices of ginger
4 chicken thighs, chopped into bite-sized pieces

Other Ingredients:

vegetable oil for frying
2 Tbsp. of Szechuan peppercorn
5 dried red chilies, chopped
50 whole dried red chilies
4 slices of ginger
1 scallion, chopped
1/3 cup of peanuts
1/2 tsp of sugar
1/2 Tbsp. of rice wine
1 Tbsp of sesame oil
chopped scallions as garnish

Directions:

Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.

In about 1 1/2” of oil, fry the chicken until browned and crispy. Remove and set aside.

Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, scallion and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.

Garnish with chopped scallions. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

33 thoughts on “Super Spicy Szechuan Chicken

    1. I love making sichuan food, as I grew up with my mom’s amazing cooking. If you are allergic, you don’t have to put them in, but if you want a crunch somewhere sesame seeds on top can help, but not much. We usually don’t put peanuts in. XD

    2. cashews are much better, here in singapore all the restaurants use cashews rather than peanuts

  1. who puts that much dried chilli in one dish ??? DAYUM !!!! That is so inappropriate

    1. +Andreas Bernard really? cause in india , in one dish you put only like 4 whole dried chillies the rest goes in powdered. guess it’s not ah hot as indian chillies 😅😅

  2. Tried it at a restaurant or my grandma cooked it before. Meh. A tiny bit spicy, but very tolerable spice. Oh well, probably I have been eating spicy food my whole life or because I inherited my mom’s ability to eat very spicy food or the fact about Singaporeans being able to eat very spicy food is true. Hmmm….I wonder which is true.

    1. It’s a different kind of spice compared to others. It’s a numbing spice, not a tongue burning spice.

  3. Honestly I wouldn’t eat a lot of the food in these videos…I’m just addicted to this channel

    1. I’d only recreate a few ones and doing them my way, changing them a little bit like not adding butter or cream cheese… i think i got some zits only from watching this

  4. I know it’s not Chinese but frankly Is anything on their menu Chinese. But they should add this to the Panda Express Menu

  5. Use the half the Chicken and at least
    double the chilis to get the real thing 😀

  6. This dish is called Kung Bao Chicken 宫保鸡丁and it’s from sichuan (not Szechuan) a province in southwest china, the home town of Panda and the capital ofgastronomy

Leave a Reply

Your email address will not be published. Required fields are marked *