Szechuan Wok-Fried Chicken
serves 2-4
The secret ingredient of Szechuan food is Szechuan pepper, which gives the food its tingly numbing effect. Your smoke alarm may go off while you're frying, but it's worth it.Read more about this recipe at Rasa Malaysia.
1 boneless and skinless chicken breast (cut into cubes)
Batter for frying
Oil for deep-frying
1-2 tablespoons canola oil (for the stir-fry)
5 slices of peeled ginger
5 slices of garlic
12 dried red chiles
1 tablespoon of Szechuan peppercorns
1 stalk of scallion (julienned for garnishing)
1 sprig of coriander (for garnishing)
1 fresh red chile (julienned for garnishing)
3 tablespoons of soy sauce
1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
Salt to taste
prep: 20 minutes
total: 40 minutes
wok (or heavy saute pan)
slotted spoon
1. Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside.
2. In a wok, heat up a little oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quickly stir them until you smell the spicy and fragrant aroma.
3. Add in the chicken cubes and wine, and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chile.
2. In a wok, heat up a little oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quickly stir them until you smell the spicy and fragrant aroma.
3. Add in the chicken cubes and wine, and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chile.
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