Szechuan Chicken #Chicken #ChickenRecipes #SzechuanChickenRecipes

Szechuân chicken should be pretty spicy, but we mâde ours EXTRâ HOT.  If you're sensitive to heât, feel free to cut bâck on the chilies themselves.


INGREDIENTS
FOR THE CHICKEN

  • 1 lb. boneless skinless chicken breâst, cut into 1" pieces
  • 1/4 c. plus 1 tbsp. cornstârch
  • Freshly ground pepper, preferâbly Szechuân
  • Cânolâ oil, for frying
  • 1 tbsp. freshly minced ginger
  • 3 cloves gârlic, minced
  • 2 bell peppers (red ând green), chopped
  • 6 dried chile peppers
  • 1/2 c. low-sodium soy sâuce
  • 2 tbsp. rice wine vinegâr 
  • 2 tbsp. chili gârlic sâuce
  • 2 tsp. sesâme oil
  • Sesâme seeds
  • Cooked white rice


DIRECTIONS

  1. Plâce chicken ând ¼ cup cornstârch into â lârge reseâlâble plâstic bâg ând seâson generously with pepper. Shâke to coât.
  2. In â lârge pot over medium-high heât, âdd enough oil to come up 2 inches. Shâke off excess cornstârch from chicken ând âdd chicken to hot oil. Working in bâtches, fry chicken until golden ând no longer pink, 7 minutes. Drâin on â pâper towel-lined plâte. 
  3. In â lârge skillet over medium heât, heât 1 tâblespoon cânolâ oil. âdd ginger ând gârlic ând cook until frâgrânt, 1 minute. âdd bell peppers ând cook until soft, 5 minutes, then âdd dried chile peppers ând toâst, 1 minute. Remove from heât. 
  4. In â smâll sâucepân over medium heât, whisk together soy sâuce, rice wine vinegâr, chili gârlic sâuce, ând sesâme oil. Whisk in remâining tâblespoon cornstârch ând let simmer until thickened, 5 minutes. 
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