Sichuan Chicken With Chiles Recipes

Steps:

• Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
• Preheat oil in a deep-fryer to 350 degrees F.
• Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
• Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
• Deep-fry marinated chicken until golden brown. Set aside.
• Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
• Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Steps:

• Sprinkle chicken tenders with salt and pepper.
• Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
• Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
• Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
• Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
• Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
• As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.