SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
SPICY CHINESE TAKEOUT CHICKEN
Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
- Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
- Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
- Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
- When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
- Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.
SPICY CHINESE CHICKEN
Make and share this Spicy Chinese Chicken recipe from Food.com.
Provided by dicentra
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, combine chicken stock, vinegar, coconut sugar, and soy sauce, stirring well to ensure sugar is dissolved.
- Add green onions, garlic, ginger and pepper.
- Arrange chicken over bottom of slow cooker. Cover with sauce.
- Cover and cook on low for 6 hours.
- With slotted spoon, remove chicken to a platter and keep warm. Strain liquid into saucepan.
- Add chile pepper to taste and arrowroot. Simmer on low for 3 minutes. Pour over chicken.
Nutrition Facts : Calories 513.6, Fat 35.1, SaturatedFat 9.8, Cholesterol 191.9, Sodium 888.9, Carbohydrate 5.4, Fiber 0.7, Sugar 1.4, Protein 41.8
SPICY CHICKEN AND PEPPERS
My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.
SPICY CHINESE PEPPER CHICKEN
Easy to prepare and has a spicy but slightly sweet flavor. Prepare part of this ahead if you like, it tastes even better if it marinates in the sauce overnight. Just set it to cook the next day.
Provided by PalatablePastime
Categories Chicken
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together chicken broth, vinegar, molasses, brown sugar and soy sauce until mixture combines and sugar dissolves.
- Stir garlic, ginger, chopped chiles and peppercorns into mixture.
- Place chicken in crockpot and cover with chopped bell peppers and scallions.
- Pour sauce over all.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is cooked through.
- Remove chicken from crockpot, and keep warm.
- Mix cornstarch with 2-3 tbsp of cold water and add to sauce in crockpot, stirring to mix.
- Set crockpot on high, and cook for 15 minutes or so, or until sauce is thickened, stirring occasionally.
- May reheat chicken in crockpot (on low setting) if needed.
- Serve chicken with hot cooked rice, if desired.
Nutrition Facts : Calories 318.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 132.3, Sodium 1021, Carbohydrate 13.1, Fiber 1.4, Sugar 5.4, Protein 56.1
More about "spicy chinese pepper chicken recipes"
SICHUAN SPICY THREE PEPPER CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (10)Total Time 40 minsCategory Chicken And PoultryCalories 246 per serving
- In a medium bowl, stir together all the marinade ingredients. Toss the chicken in the marinade and set aside for 30 minutes.
- Heat a tablespoon of oil in your wok over high heat until smoking. Add the long hot peppers and cook for 3-5 minutes, until the peppers are tender but still a little crisp. You want to see some scorch marks on the outside of the peppers. Add a pinch of salt. Remove the peppers from the wok and set aside.
- Add another tablespoon of oil to your wok over high heat. Add the chicken to the pan in a single layer. Don’t stir. You want to get a good, crisp sear on the chicken. Brown the chicken until it’s cooked through. Take it out of the wok and set aside.
- Let the wok cool down a bit. Now add a ½ tablespoon of oil to the wok over low heat. Add the dried chili peppers, peppercorns, and garlic. Stir for 2 minutes to toast everything together. Turn the heat back to high and add the peppers, chicken, and soy sauce. Stir everything together for a minute and serve!
BLACK PEPPER CHICKEN - JO COOKS
From jocooks.com
4.7/5 (36)Calories 334 per servingCategory Dinner, Lunch
BETTER THAN THE BUFFET CHINESE PEPPER CHICKEN
From spiceandsugarmama.com
Cuisine Asian, ChineseCategory Main Course
CHINESE PEPPER CHICKEN | MARION'S KITCHEN
From marionskitchen.com
5/5 (10)Servings 4
SPICY PEPPER CHICKEN STIR-FRY (30 MINUTE RECIPE) - THAT …
From thatspicychick.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 368 per serving
CHILLI PEPPER CHICKEN - KHIN'S KITCHEN | QUICK & EASY RECIPE
From khinskitchen.com
SZECHUAN CHICKEN RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SZECHUAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CHONGQING CHICKEN (SICHUAN LA ZI JI) - THE WOKS OF LIFE
From thewoksoflife.com
BEST CHINESE SALT AND PEPPER CHICKEN WINGS RECIPE: CROCKPOT
From intentionalhospitality.com
CHINESE SALT AND PEPPER CHICKEN WINGS - ALL WAYS DELICIOUS
From allwaysdelicious.com
SPICY KUNG PAO CHICKEN RECIPE | COSMO APPLIANCES
From cosmoappliances.com
SPICY CHINESE CHICKEN RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
23 EASY CHINESE CHICKEN RECIPES THAT ARE BETTER THAN TAKEOUT
From insanelygoodrecipes.com
WEBER'S RECIPE OF THE WEEK CHICKEN AND PEPPER NACHOS CHICKEN …
From dailymotion.com
10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS
From thebigmansworld.com
SPICY SICHUAN PEPPER CHICKEN NOODLES - MARION'S KITCHEN
From marionskitchen.com
CHINESE PEPPER CHICKEN | SPICY KITCHEN
From spicykitchen.net
SPICY CHICKEN FRIED RICE - CHILI PEPPER MADNESS
From chilipeppermadness.com
30 SPICY CHICKEN RECIPES THAT BRING THE HEAT
From allrecipes.com
SPICY CHICKEN RECIPES - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
HOT AND SPICY CHINESE CHICKEN - PEPPER BOWL
From pepperbowl.com
CHICKEN ROULETTE: 13 DARINGLY DELICIOUS RECIPES TO SURPRISE YOU
From msn.com
HUNAN CHICKEN (SPICY CHICKEN STIR FRY) - CHILI PEPPER MADNESS
From chilipeppermadness.com
25 CHICKEN WING SAUCE RECIPES FOR GAME DAY - INSANELY GOOD
From insanelygoodrecipes.com
SZECHUAN CHICKEN RECIPE - HOW TO PREPARE THE BEST SPICY CHICKEN
From tasteasianfood.com
You'll also love