Szechuan chicken is one of the famous Chinese recipes that hail from the Sichuan Province of southwestern China. Szechuan food is spicy and filled with flavors bursting with aromatic appeal. When making Szechuan food, freshness counts, so you might want to stock up on ingredients.
Szechuan Chicken Ingredients You Will Need:
2 chicken breasts 4 tablespoons light soy sauce 2 ½ tablespoons cornstarch, divided 2 egg whites 2 tablespoons white vinegar 2 tablespoons sherry 1 teaspoon sugar ½ teaspoon sea salt 5 to 6 tablespoons canola oil (heat in the wok) 3 red chili peppers, chopped fine (seeds included) 1 tablespoon fresh ginger, minced 4 scallions, chopped (include green stalk)
Cut chicken into small pieces, and prepare to marinate it for about two hours. Make a marinade using two tablespoons of soy sauce, about two tablespoons of cornstarch and the egg whites. Whisk the ingredients together, and then pour the marinade into a plastic bag. Add the bite-size chicken bits, and remove as much air from the bag as possible. Squeeze the bag from time to time over the course of the two hours, making sure the marinade is worked throughout.
Meanwhile, to make the sauce that you will pour over the chicken in the last few minutes of cooking, mix the vinegar and sherry together, adding the sugar a little bit at a time and stirring until all crystals have disappeared. Before setting aside, add sea salt and the remainder of the cornstarch.
Prepare your wok. Add five to six tablespoons of canola oil to the wok, and heat until sizzling. Be careful. Both the hot wok and the hot oil are capable of causing serious burns. As soon as the oil is heated, start adding the chicken. Cook for about three minutes or until golden. Remove immediately, and drain on paper towels.
Use the remaining oil to cook the chili peppers, seeds and all. Cook for about one minute, and then return the chicken to the pan and heat through. Sprinkle on the ginger and the scallions, and cook until the flavor of the ginger is wafting through the kitchen. Pour the sauce into the pan and heat, coating the chicken as you go. Serve over a bed of hot white rice.
Editor: Liu Xiongfei
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