Use the skimmer to stir the pieces so they don’t stick together. Next, gently place 10 to 12 battered chicken pieces into the hot oil. (This step infuses basil flavor into the oil to season the chicken pieces.) Move the leaves to the holding plate. Then use a skimmer to stir the basil leaves for 30 to 60 seconds. Quickly step back, because basil leaves contain quite a bit of moisture and will POP! Once the oil reaches 375-400☏, dump the basil leaves into the frying oil.
SPICY SZECHUAN CHICKEN RECIPE PRO
Pro Tip: If the batter seems too thick and claylike, add 1 tablespoon of water at a time, until it has a glue consistency. Stir well to coat all the chicken pieces in the batter. Once the chicken has had time to marinate, turn the stove on medium to heat the oil.Īdd tapioca flour, cornstarch, and an egg to the chicken mixture. In a small bowl, mix the remaining 1 teaspoon of ground Szechuan peppercorns and 1 teaspoon of salt. Set a holding plate to the side of the pot and line it with paper towels to absorb excess oil. Attach a cooking thermometer to the side of the pot and pour in the oil. Meanwhile, set a large saucepot on the stovetop. Mix well and marinate for at least 20 minutes. Then add in the soy sauce, rice wine, Chinese five spice, garlic powder, ½ teaspoon of ground Szechuan peppercorns, and ½ teaspoon of salt. Cut the boneless skinless chicken thighs into 1-inch bite-size pieces in place in the bowl. Fresh basil leaves – sweet or Thai basil leavesįirst, set out a large bowl.Cornstarch – for the gluten-free breading (or you could use sweet potato starch).Tapioca powder – to make the tempura-style batter that is light and crispy.Szechuan peppercorns – ground with mortar and pestle.
Chinese five spice powder– garam masala with ground star anise is a close substitute.Soy sauce – low sodium, or coconut aminos.
Boneless chicken thighs – fat trimmed off (or chicken breasts). You can serve it as a high-protein poppable snack, or as the main protein in an Asian dinner, alongside stir-fried vegetables, steamed rice, or fried rice. So it has all of the earthy, spicy, juicy, and crunchy textures and flavors you crave. The dish gets an extra punch of flavor from fresh basil leaves… Also double fried for a terrific bite. Although some recipes call for a dry breading method, we feel making a simple tempura-style batter creates the best crust. Tender pieces of boneless chicken thighs are soaked in a peppercorn marinade, then double-breaded, and twice-fried for an extra crispy texture. This brilliant Taiwan Fried Chicken dish is bold and zesty with tantalizing Szechuan pepper and basil! This recipe is roughly adapted from the variations I have tasted over the years in many Chinese restaurants.Taiwanese Popcorn Chicken Recipe – Bite-size pieces of chicken are marinated with Szechuan peppercorns, then double breaded and fried for a dish that’s crunchy, spicy, and deliciously addictive! Why We Love This Popcorn Chicken Recipe For a spicier version you can simply triple the amount of red chilies and paste in the recipe. The recipe does not turn out to be very hot or spicy and it is basically my toned down version. I have also included lots of tips & substitutes for the ingredients. The resulting dish is super flavorful and delicious! This dish takes your fried chicken to the next level because it’s tossed in a wok at a high heat with all of those magical sauces and aromatics. In fact that’s our favorite way to enjoy both the sauce and the chicken as well. We love dipping our chicken appetizers in Schezwan sauce. Schezwan chicken is crisp fried chicken tossed in a spicy, sour, hot & tongue tickling Schezwan Sauce. Schezwan Chicken also known as Szechuan chicken or Sichuan chicken is a Chinese style chicken appetizer popular on the Chinese restaurant menus & takeaways. Most Chinese restaurants serve foods that are toned down to suit the local palate. Originally foods from Sichuan cuisine are hot, spicy, pungent & sweet. Sichuan cuisine is well known and loved for its bold flavors which comes from the generous use of garlic, red chilies and Sichuan peppercorn. It is also spelled as Szechuan or Szechwan in different regions of the world. Sichuan is the name of a province in China.
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