Szechuan chicken is a spicy Chinese chicken dish. It consists of breaded chicken bits tossed in a spicy and flavorful sauce. The sauce uses ingredients such as oyster sauce and chicken broth to give it that amazing flavor. Most of the spice comes from dried chili peppers. I know authentically you would be using Szechuan peppercorns but these can be a little hard to find in some places. This dish reminds me a lot of Kung Pao Chicken. The original recipe called for a batter but I decided a light coating of cornstarch would be better as I prefer my chicken bits to be crispy. This dish is great served with rice and vegetables. Enjoy.
(Makes 4 Servings)Print
- 2lbs boneless skinless chicken breasts (cut into strips)
- A ½ cup of corn starch
- oil (for deep frying)
- 2 tablespoons oil
- 3 tablespoons oyster sauce
- 6 tablespoons low sodium soy sauce
- ½ cup low sodium chicken broth
- 6 red dried chili peppers (or more depending on how spicy you want the sauce)
- 1 tablespoon sherry
- 2 garlic cloves (minced)
- ¼ teaspoon fresh ginger (minced)
- 3 green onions (chopped)
- ¼ cup dry roasted peanuts
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
- In a bowl combine soy sauce, oyster sauce, and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry.
- Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.
- In a serving bowl (or in the two) toss the chicken bits with the sauce. Garnish with green onions and peanuts.