Fried Chicken (Szechuan Style)
"I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go."
photo by I'mPat
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 500 g skinless chicken breasts
- 4 tablespoons cornflour (cornstarch)
- 1 teaspoon salt
- 1⁄2 teaspoon five-spice powder
- 1⁄2 cup chicken stock
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 2 teaspoons dry sherry (or rice wine)
- 1⁄4 teaspoon five-spice powder (extra)
- 1⁄4 teaspoon black pepper (freshly ground)
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon water
- oil (for frying, we use a deep fryer)
- 1 tablespoon oil
- 3 -4 chilies (seeded and finely sliced)
- 2 garlic cloves (minced or finely sliced)
- 2 teaspoons ginger (grated or finely sliced)
directions
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
- Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.
Questions & Replies
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Reviews
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This was really yummy and easy to make. I kept everything as the written recipe. I used rice wine and jarred chillies and it worked out fine. I found the sauce just covered the chicken but it was enough to enjoy it as a fried chicken with sauce instead of a "curry". I served it with a tomato and snow pea salad and steamed rice. Thanks I'mPat -
This really was very good! I never made this kind of dish before, but I certainly will repeat it!! It went together so easily. I made a few substitutions, used rice wine instead of sherry and only some dry red pepper flakes instead of whole fresh chilies. Also I followed the original measurements and found them perfect for me. Thanks for posting this! -
Pat, this was very good. I took note of Stardustannie's review and doubled the chicken stock, sugar, dry sherry (actually I used Chinese rice wine) and vinegar and found that thickened up perfectly. Sugar is missing in step 4. I will make this again and I'm sure it was better than anything we would get at the Chinese restaurants in town. -
This was lovely! I didn't have much cornflour left so I used rice flour to coat the chicken which worked really well. I would just make up to this step again and have with dipping sauces as a snack. I made the rest of the recipe as directed but added at least an extra 1/4 cup of stock to the sauce as the cornflour slurry thickened a bit too much. I served it with rice and wok tossed veg. Next time I think I would double the sauce mixture and include veg (onion, snow pea, baby corn and carrot) Thanks for sharing Pat :)
Tweaks
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This really was very good! I never made this kind of dish before, but I certainly will repeat it!! It went together so easily. I made a few substitutions, used rice wine instead of sherry and only some dry red pepper flakes instead of whole fresh chilies. Also I followed the original measurements and found them perfect for me. Thanks for posting this!
RECIPE SUBMITTED BY
I'mPat
Australia
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