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Spicy Szechwan Chicken

The spicy Szechwan chicken combines one of the most important and basic ingredients in the Chinese cuisine, in a spicy, yet delicious recipe which is to be served with rice. Besides the traditional way of cooking the Szechwan chicken, there’s the ginger and the soy sauce which turn this dish into a culinary emblem with thousands of years of history.

Soy sauce was invented by the Chinese 3,000 years ago and it’s still one of the most common and delightful ingredients of many Chinese dishes. Made of fermented soy beans, soy sauce also includes water, salt and wheat flour. There are two main kinds of soy sauce, the light soy sauce and the dark one.

The light soy sauce is sweeter than the dark one and much lighter in color, and it’s the most often used soy sauce.
The dark soy sauce is less salty, it is aged for a longer period of time, and its texture is thicker and, obviously, darker in color. Mostly used as a dipping sauce, the dark soy sauce is an ingredient only when a recipe clearly states it.

Ginger, on the other hand, is not a 100% Chinese ingredient, but it’s China together with India who uses it more than often in many dishes. This indispensable ingredient in the Chinese and Indian cuisines has South-East Asian origins. Its name comes from its irregular shape: “zingiber” means horn-shaped.
Great in seafood, ginger is used in soups, marinades and stir-fries. Its unique aroma and the sharp flavor make ginger the perfect ingredient in lots and lots of recipes, including the spicy Szechwan chicken.

This recipe serves 4, it’s recommended to be served with rice and it includes the following ingredients:

  • 3 - 4 chicken breasts, skinned and boned
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 tablespoons sherry cooking wine
  • 1 tablespoon barbeque sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 - 1 teaspoon crushed dried chilies
  • 1 tablespoon ginger
  • 4 carrots
  • 3 green onions
  • 1/2 red pepper
  • 1/2 green pepper

  • Mince the ginger, cut the carrots into strips, chop the onions and slice both the red pepper and the green.
    The chicken breast need to be partially frozen, and then cut into strips. Now mix the egg whites together with the cornstarch, and then coat the chicken in this mixture.

    Take a large wok, heat it and fry in it the chicken strips until they turn white. Add one tablespoon of oil into a wok and add the vegetables (the carrots, the onions, the red and the green peppers). Stir-fry them for less than a minute, and then add the sauce.

    The sauce combines the following ingredients: the sherry cooking wine, the barbeque sauce, the sesame oil, the soy sauce, the brown sugar, the cayenne pepper, the crushed dried chilies and the ginger. When it boils, add the chicken and stir-fry for a couple of minutes.

    Tags: szechwan chicken, chinese szechwan chicken, chinese recipes, chinese food recipes, chinese chicken, chicken, chicken recipe, chicken recipes

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