Szechuan Style Chicken

Crispy, cornstarch-coated chicken tossed in a spicy Szechuan sauce with dried chillies, spring onions, ginger, garlic, and peppercorns; finished with sesame seeds.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Coat chicken in cornstarch and fry in a pan until golden. Set aside.

Step 2

Optional: fry 2 shallots in the same pan, then deglaze with Shaoxing wine.

Step 3

Switch to a wok. Stir-fry chillies, spring onion, and ginger over high heat. After 1 min, add garlic and Szechuan pepper.

Step 4

Add 3 tbsp spicy bean paste and fry a bit more.

Step 5

Add the mixed sauce plus 1/2–1 cup water. Bring to a boil.

Step 6

Add chicken and toss to coat.

Step 7

Finish with sesame seeds.