Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Sichuan peppercorns, ground
- 1/2 cup water
- 1 egg
- 2 cups vegetable oil, for frying
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons dried red chili peppers
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Paper towels
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cumin, cayenne pepper, and ground Sichuan peppercorns.
2. In a separate bowl, whisk together the water and egg.
3. Add the chicken pieces to the egg mixture and stir to coat.
4. Heat the vegetable oil in a wok or deep frying pan over medium-high heat.
5. Dredge the chicken pieces in the flour mixture, shaking off any excess.
6. Carefully add the chicken to the hot oil, a few pieces at a time, and fry until golden brown and cooked through, about 5-6 minutes.
7. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.
8. In a mortar and pestle (or with the back of a spoon), crush the Sichuan peppercorns and dried red chili peppers until coarsely ground.
9. In a separate pan, heat 1 tablespoon of the frying oil over medium-high heat.
10. Add the minced garlic and ginger and stir-fry for 30 seconds.
11. Add the ground Sichuan peppercorns and chili peppers and stir-fry for another 30 seconds.
12. Add the chopped green onions, soy sauce, rice vinegar, and sugar and stir to combine.
13. In a small bowl, whisk together the cornstarch and water to make a slurry.
14. Add the slurry to the pan and stir until the sauce thickens.
15. Add the fried chicken to the pan and toss to coat in the sauce.
16. Serve hot, garnished with additional chopped green onions and sesame seeds, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying the chicken
Medium-high heat for stir-frying the sauce
Serving size:
4 servings
Nutritional information:
Calories: 420
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 1210mg
Total Carbohydrate: 27g
Dietary Fiber: 2g
Total Sugars: 4g
Protein: 29g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add diced bell peppers, carrots, or celery to the stir-fry for added crunch and flavor.
- Use bone-in chicken pieces for a more traditional Sichuan-style dish.
- Make the dish even spicier by adding more chili peppers or red pepper flakes.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a slotted spoon to remove the chicken from the oil to prevent excess oil from sticking to the chicken.
- Crush the Sichuan peppercorns and chili peppers in a mortar and pestle for a more authentic texture and flavor.
- Adjust the amount of chili peppers and Sichuan peppercorns to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Sichuan Hot and Spicy Fried Chicken in a large bowl or on a platter, garnished with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve the Sichuan Hot and Spicy Fried Chicken with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Wontons
- Dumplings
Troubleshooting advice:
- If the chicken is not crispy, increase the heat of the oil and fry for a few more minutes.
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the sauce is too thin, add more cornstarch slurry and cook until thickened.
Food safety advice:
- Use a thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Use caution when working with hot oil to prevent burns.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Sichuan cuisine is known for its bold flavors and use of Sichuan peppercorns and chili peppers. This dish is a popular Sichuan-style fried chicken dish that is both spicy and flavorful.
Flavor profiles:
Spicy, savory, and slightly numbing from the Sichuan peppercorns.
Serving suggestions:
Serve the Sichuan Hot and Spicy Fried Chicken as a main dish for dinner or as an appetizer for a party.
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Region: Chinese