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Quick and Crispy Szechuan Chicken

Quick and Crispy Szechuan Chicken

Deliciously spicy and crispy, this Quick and Crispy Szechuan Chicken is perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Natural Release Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 1 serving
Calories 400 kcal

Equipment

  • Pressure cooker

Ingredients
  

For the Marinade

  • 1 pound Chicken Breast, skinless and boneless, cut into 1-inch cubes
  • 2 tablespoons Soy Sauce, low sodium
  • 1 tablespoon Shaoxing Wine or dry sherry
  • 1 tablespoon Sesame Oil

For the Coating and Sauce

  • ½ cup Cornstarch
  • 3 tablespoons Soy Sauce, low sodium
  • 2 teaspoons Dark Soy Sauce
  • 2 tablespoons Shaoxing Wine
  • 1 teaspoon Sugar
  • 1 tablespoon Black Rice Vinegar

For the Veggies and Heat

  • 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 pieces 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

For Frying

  • Vegetable Oil For frying

Instructions
 

Preparation

  • In a bowl, combine chicken cubes with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of sesame oil. Let it rest for 10 minutes.
  • Dredge the marinated chicken pieces in ½ cup of cornstarch. Ensure each piece is evenly coated, shaking off any excess cornstarch.
  • Heat vegetable oil in your pressure cooker over medium-high heat. Once hot, add the coated chicken and fry for about 4-5 minutes per side, until golden brown and crispy. Once done, drain the chicken on paper towels.
  • Remove excess oil from the pot, leaving about 1 tablespoon. Add the dried red chilies and sauté for 30 seconds until they become aromatic.
  • Return the fried chicken to the pot and add the prepared sauce mixture. Toss everything together to ensure the chicken is well coated in the tangy sauce.
  • Close the lid securely, making sure the sealing ring is in place. Cook on high pressure for 5 minutes and then allow a natural release for 10 minutes.
  • Open the pot and stir the mixture to thicken the sauce slightly. Serve hot, preferably over a bed of fluffy jasmine rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 20mgIron: 1mg
Keyword chicken stir fry, crispy chicken, Easy Dinner, quick recipe, Spicy Chicken, Szechuan Chicken
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