Cook and Scale
Szechuan Chicken
4 servings · 30 min total
Crispy chicken tossed with garlic, ginger, and a fiery double hit of fresh and dried chilli in a tangy glaze. Numbingly hot and utterly addictive.
Ingredients
- 600 g chicken thigh, cubed
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 5 garlic, minced
- 20 g fresh ginger, grated
- 3 fresh chilli, sliced
- 1 tsp chilli flakes
- 1 red bell pepper, chunked
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 4 spring onion, sliced
- 300 g white rice, to serve
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the stir-fry sauce — Toss the chicken in the cornstarch. Whisk the soy sauce, rice vinegar, sugar, and 60 ml water into a sauce.
- 2.
Fry the chicken until crisp — Fry the chicken in the hot oil over high heat for 7 minutes until golden and crisp, then push to one side.
- 3.
Stir-fry the aromatics — Add the garlic, ginger, fresh chillies, chilli flakes, and pepper and stir-fry for 2 minutes until fragrant.
- 4.
Glaze and finish the dish — Pour in the sauce and simmer for 2 minutes until thick and glossy, coating everything. Drizzle with sesame oil, scatter with spring onions, and serve over rice.