Print

Szechuan Chicken Recipe

Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2lbs boneless skinless chicken breasts (cut into strips)
  • A ½ cup of corn starch
  • oil (for deep frying)
  • Sauce-
  • 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

 

 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a serving bowl (or in the two) toss the chicken bits with the sauce. Garnish with green onions and peanuts.

Find it online: https://blogchef.net/szechuan-chicken-recipe/