Szechuan Chicken
4 servings
40 minutes
Sichuan chicken is a true embodiment of culinary art in Chinese cuisine. This aromatic and spicy recipe comes from Sichuan province, known for its love of heat. Chicken marinated in a mixture of cane sugar, soy sauce, rice wine, and sake acquires a deep sweet-salty flavor. Fried in hot oil, it becomes tender inside and golden outside. The addition of ginger, garlic, and famous Sichuan pepper gives the dish exquisite spiciness and a slight tingling sensation. The combination of carrots, bok choy cabbage, and leeks complements the rich flavor spectrum. Sichuan chicken is not just a dish but a true journey into the world of Eastern gastronomy.
1
Mix all marinade ingredients (brown sugar, soy sauce, rice wine, and sake) in a bowl, add chicken pieces. Ensure the marinade coats all pieces. Cover and let sit for half an hour. If possible, refrigerate for a longer time (but not more than 24 hours).
- Cane sugar: 2 tablespoons
- Soy sauce: 100 ml
- Mirin: 100 ml
- Sake: 4 tablespoons
- Chicken breast: 4 pieces
2
Take the chicken, place it in a colander, and let the marinade drain back into the bowl. Add ginger and garlic to the chicken. Place a wok or large deep pan on high heat. When it heats up, pour in the oil and let it heat.
- Ginger: 1 piece
- Garlic: 2 cloves
- Sunflower oil: 4 tablespoons
3
Drop the chicken into the oil, do not touch for 2 minutes until it starts to change color, then shake the pan and flip the chicken pieces. Do not touch the chicken for another 2 minutes until it starts to change color on the other side. Remove the chicken with a slotted spoon and set aside.
- Chicken breast: 4 pieces
4
Add the chopped carrots to the pan, then pour in sesame oil and sprinkle with a pinch of salt. Stir for a minute, then add chicken pieces, bok choy, leeks, and crushed peppercorns. Then splash in some marinade and let the mixture simmer on low heat for 3-4 minutes. Before serving, taste and add salt, soy sauce, or cilantro as needed.
- Carrot: 1 piece
- Sesame oil: 1 tablespoon
- Sea salt: to taste
- Chicken breast: 4 pieces
- Napa cabbage: 2 pieces
- Leek: 5 piece
- Sichuan pepper: 1 teaspoon
- Soy sauce: 100 ml
- Sea salt: to taste
- Soy sauce: 100 ml
- Cilantro: to taste
