30 Minute Szechuan Chicken
This crispy and flavorful Szechuan Chicken comes together in just 30 minutes, tossed in a bold, spicy sauce with garlic, ginger, and colorful peppers. Packed with authentic Sichuan peppercorns for that signature tingly heat!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound chicken breast skinless and boneless, cut into 1 inch cubes
- 2 tablespoons soy sauce low sodium, for marinade
- 1 tablespoon Shaoxing wine for marinade
- 1 tablespoon sesame oil for marinade
- ½ cup cornstarch for coating the chicken
- 3 tablespoons soy sauce low sodium, for sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine for sauce
- 1 teaspoon sugar
- 1 tablespoon black rice vinegar or rice vinegar
- 1 small onion thinly sliced
- 1 small red bell pepper cut into 1 inch cubes
- 1 small green bell pepper cut into 1 inch cubes
- 5 dried red chilies deseeded and cut into 1 inch pieces
- 3 cloves garlic minced
- 1 inch ginger thinly sliced
- 1 tablespoon Sichuan peppercorns roasted and crushed
- vegetable oil for frying
Instructions
Instructions
- Mix chicken with soy sauce, Shaoxing wine and sesame oil. Let marinate 10 minutes.
- Coat chicken in cornstarch; shake off excess.
- Fry chicken in hot oil until golden and crispy; drain on paper towels.
- Sauté dried chilies for 30 seconds in hot oil.
- Return chicken to pot and pour in sauce mix; toss to coat.
- Close lid and cook under high pressure for 5 minutes. Let natural release for 10 minutes.
- Open pot, stir the chicken to thicken the sauce and serve hot over rice.
Notes
Serve with jasmine rice. For extra heat, add more dried chilies. Can be stored in fridge for 3-4 days or frozen for later.