QUICK & EASY Szechuan Chicken with Zing!
This Szechuan chicken recipe is an easy weeknight meal with homemade spicy Chinese sauce, seasoned chicken, and a variety of chili peppers.
CHAPTERS:
0:00 QUICK & EASY Szechuan Chicken
0:45 Marinate Chicken
1:45 Szechuan Sauce
6:06 Cooking Chicken
7:28 Bell Peppers & Jalapenos
8:24 Szechuan Peppercorns
9:34 Adding Chicken & Sauce
10:00 Done!
THINGS YOU’LL NEED:
1 pound chicken breast chopped into bite-sized pieces (you can also use chicken thighs if you'd like)
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil, or use olive oil
1 large bell pepper chopped
2 serrano pepper chopped (optional for extra spicy!)
10 dried chile de arbol peppers optional for extra spicy, or use other dried peppers you love
1 tablespoon Szechuan peppercorns or use black peppercorns
1/4 cup peanuts chopped (plus more for garnish - cashews are great here, too!)
FOR THE SZECHUAN SAUCE
1/4 soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger, fresh minced ginger is good too
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1 teaspoon garlic powder fresh minced garlic is good too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch for thickening
1/2 - 1 teaspoon Szechuan peppercorns, lightly toasted and ground, or use black peppercorns instead
1/2 - 1 teaspoon Chinese 5 spice
FOR SERVING
Cooked white rice or noodles, spicy chili flakes
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #spicy #spicyrecipe #chinesefood #szechuansauce
Dragon Chicken Recipe By Food Fusion
Spice things up with this Dragon Chicken Recipe. #HappyCookingToYou
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Dragon Chicken
Recipe in English:
Ingredients:
Chicken:
-Boneless chicken julienne cut 350 gms
-Corn flour ¼ cup
-Anday ki safedi (Egg white) 1
-Soy sauce 2 tsp
-Kali mirch (Black pepper) Crushed ½ tsp
-Namak (Salt) ¼ tsp or to taste
-Oil for frying
Sauce:
-Oil 2 tbs
-Lal mirch (Red chili) crushed 1 & ½ tsp or to taste
-Lehsan (Garlic) chopped 2 tsp
-Adrak (Ginger) chopped 1 tsp
-Tomato ketchup ½ cup
-Yakhni (Chicken stock) ¼ cup
-Tomato paste 2 tbs
-Red chili paste or pepper sauce 1 tbs or to taste
-Namak (Salt) ¼ tsp or to taste
-Soy Sauce 1 tbs
-Shahad (Honey) 2 tbs
-Hara pyaz (Green onions stalk) chopped 2-3 tbs
-Til (Sesame Seeds) Optional
Directions:
For Chicken:
-In bowl,add chicken,corn flour,egg white,soy sauce,black pepper crushed and salt,mix well and marinate for 30 minutes.
-In frying pan,add oil and marinated chicken, fry until crispy and golden brown,set aside.
For Sauce:
-In wok,add oil,red chili crushed,garlic, ginger and sauté until golden.
-Add tomato ketchup,chicken stock,tomato paste,red chili paste or pepper sauce,salt,soy sauce and cook until sauce thickens.
-Add honey,fried chicken,green onion stalk and mix well.
-Garnish with sesame seeds and serve.
Recipe in Urdu:
Ajza:
Chicken:
-Boneless chicken julienne cut 350 gms
-Corn flour ¼ cup
-Anday ki safedi (Egg white) 1
-Soy sauce 2 tsp
-Kali mirch (Black pepper) Crushed ½ tsp
-Namak (Salt) ¼ tsp or to taste
-Oil for frying
Sauce:
-Oil 2 tbs
-Lal mirch (Red chili) crushed 1 & ½ tsp or to taste
-Lehsan (Garlic) chopped 2 tsp
-Adrak (Ginger) chopped 1 tsp
-Tomato ketchup ½ cup
-Yakhni (Chicken stock) ¼ cup
-Tomato paste 2 tbs
-Red chili paste or pepper sauce 1 tbs or to taste
-Namak (Salt) ¼ tsp or to taste
-Soy Sauce 1 tbs
-Shahad (Honey) 2 tbs
-Hara pyaz (Green onions stalk) chopped 2-3 tbs
-Til (Sesame Seeds) Optional
Directions:
For Chicken:
-Bowl mein chicken,corhn flour,anday ki safedi,soy sauce,kali mirch crushed aur namak dal ker ache tarhan mix karein aur 30 minute kliya marinate ker lein.
-Frying pan mein oil aur marinated chicken dal ker crispy aur golden brown huany tak fry ker lein,side per rakh dein.
For Sauce:
-Karhai mein oil,lal mirch crushed,lehsan aur adrak dal ker golden hunay tak saute ker lein.
-Tomato ketchup,yakhni,tomato paste,red chili paste or pepper sauce,namak,soy sauce dal ker sauce garha hunay tak paka lein.
-Shahad,fried chicken aur hari pyaz (green part) dal ker mix ker lein.
-Til sa garnish ker ka serve karein.
Sichuan Chilli Chicken - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken - BETTER THAN TAKEOUT
I would like to share sesame chicken recipe which is better than takeout. This sesame chicken recipe is best when the chicken is deep fried. My family love to indulge in deep fried crispy sesame chicken once in a while. If you are looking for crispy honey sesame chicken, try this chicken recipe.
Ingredients for Sesame Chicken:
300 gm Chicken Thigh
Grated Garlic - 1 Clove
Light Soy Sauce - 1 Tablespoon
A pinch of salt
Black pepper powder - 1/2 Teaspoon
1 egg white
Cornstarch - 2 Tablespoon
Honey - 2 Tablespoon
Sugar - 1 Tablespoon
Light Soy Sauce - 2.5 Tablespoon
Water - 3 Tablespoon
Ketchup / Tomato Sauce - 2.5 Tablespoon
White Vinegar - 1 Tablespoon
Sesame Oil - 1 Tablespoon
Cornstarch
Toasted Sesame Seeds
Green Onions
Oil for deep frying
Tips:
1. It is best to fry the chicken in 2 batches without overcrowding the wok so that the temperature of the oil would not drop.
2. If you prefer a stronger sesame flavor, add few drizzles of sesame oil after adding the fried chicken into the sauce and stir quickly.
3. This crispy sesame chicken is best to serve immediately after cooking.
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BETTER THAN TAKEOUT - Spicy Szechuan Chicken Recipe
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???? PRINTABLE RECIPE -
Sichuan spicy chicken, we call it la zi ji (辣子鸡), which means pepper and chicken. The authentic look you will find in Sichuan province is that the whole dish is full of pepper and Hua Jiao (花椒). Looks crazy and it might scare some of you... Personally, I think it is very tasty and addictive- The chicken is salty, slightly sweet and full of warm spicy flavors. I hope you will like it too.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**LIST OF INGREDIENTS FOR SICHUAN SPICY CHICKEN**
**FOR THE SPICY CHICKEN MARINADE**
- 1 pound [454 grams] of chicken breast
- 3 tbsp of cornstarch
- 1.5 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of black pepper
- 1 tsp of garlic powder [Amazon Link:
- 1 tsp of sugar
- 1 tsp of five spice [Amazon link:
- 1/2 tsp of salt
- 1/2 tsp of baking soda
**FOR STIR FRY**
- 3 cups of dried chili [Amazon Link:
- 1/4 cup of oil
- 1/4 cup of green Sichuan peppercorn [Amazon Link:
- 1/3 cup of minced garlic
- 1/3 cup of ginger strips
- A hand full of the white part of a spring onion
- Few pieces of face heaven chilies[optional]
- White sesame seeds
**STEP BY STEP**
- Cut your chicken breast into bite-sized pieces.
- Marinate it with Chinese cooking wine, soy sauce, black pepper, garlic powder, sugar, five spice, a little bit of salt, some cornstarch. Mix it until the liquid is all gone. Set that aside for 30 minutes before frying it.
- Bring the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, you can test the temperature with 1 small piece of chicken. If the chicken floats to the top and there are many bubbles coming out, it means you are good to go.
- We are going to fry the chicken twice. The first time is to cook the chicken through. The second time is to get a nice color and make the surface a bit crispy.
- Separate your chicken before you put them into the hot oil. It is very important to make sure your chicken doesn’t clump up together. Slightly push them a little bit to make sure they are fully separated.
- After a minute, you can take it out. Don’t fry it too long because pieces of chicken this small cook quickly. Let it rest for few minutes.
- Before you fry it the second time, you need to be careful with the hot oil. It will splash a lot because of the water from the first time you fry the chicken.
- You only need about 40 seconds to get it really nice.
- Take it out. Set that aside and we will start the stir fry process.
- Heat up your wok on high for 10 seconds, then turn the heat to low. Add in 1/4 cup of oil along with all the aromatics (garlic, the ginger, the white part of spring onion, Sichuan peppercorn and the face heaven chili) Give it a little stir. Then add in the red dry chilies. Mix it together.
- I like to add a tsp of salt, this will help release the flavor.
- Stir this on low heat for about 3-5 minutes. Add your chicken into the wok. Mix everything together and add a splash of water from the side of the wok. A tiny amount of water will help the chicken become infused with the flavors.
- Keep stirring it for 2 or 3 minutes. Take it out. Add some sesame seeds as garnish. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Easy Spicy Szechuan Chicken that you can make at home!
this Spicy Szechuan chicken stir fry is made with Szechuan (Sichuan) peppers for that tongue-tingling heat. Plus plenty of dried red chillies too!
If you like heat you're gonna love this one!
Szechuan chicken, also known as Sichuan chicken, Mala Chicken or Laziji, is a beautifully spiced stir-fried chicken dish, usually served dry, rather than saucy, and characterised by the use of Szechuan peppercorns and lots of dried red chillies.
Free printable recipe is available on our site:
INGREDIENTS:
Chicken and marinade:
▢8 boneless chicken thighs - chopped into bitesize chunks
▢1 tbsp dark soy sauce
▢1 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢¼ tsp white pepper
▢2 tbsp cornflour - cornstarch
For Frying:
▢240 ml (1 cup) sunflower oil
▢1 tbsp sesame oil
▢1 onion - peeled and chopped into chunks
▢25 dried red chillies - – chop 5 of them into small pieces and leave the rest whole
▢1 ½ tsp Sichuan peppercorns - ground using a pestle and mortar (the 1 ½ tsp is measured BEFORE grinding)
▢3 cloves garlic - minced
▢2 tsp minced ginger
▢5 spring onions - scallions roughly chopped
▢2 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢1 tbsp chilli bean paste - *See Note
▢1 tbsp sugar
INSTRUCTIONS
Place the chicken pieces in a bowl with the rest of the marinade ingredients.
Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).
Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.
Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
Remove from the pan and place on a plate.
Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.
Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.
Add in the ground Sichuan peppers and fry for a further minute.
Add in the garlic, ginger and spring onions and stir fry for a further 30 seconds.
Add in the soy sauce, rice wine, chilli bean paste and sugar. Stir together and fry for another minute.
Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.
Serve with boiled rice.
✎ NOTES
Chilli Bean Paste - known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes.
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