![]() ![]() If you don’t want to deep fry the chicken, it’s ok to pan fry it instead.Cut the chicken into 1-inch pieces, allowing for quicker cooking and a crispier coating.Unlike both Hunan chicken and Kung Pao chicken, there is no sauce in authentic Szechuan chicken. Hunan Chicken typically uses sliced chicken breasts that are stir-fried with vegetables and doubanjiang (chili bean paste) in a Hunan sauce. Szechuan style traditionally uses chicken thighs which are battered and deep-fried before being stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. While both are spicy chicken dishes, there are some differences between Szechuan Chicken and Hunan Chicken. You can start with a few for a less spicy dish and gradually increase to your liking. This recipe uses 15 chili peppers, which yields medium-level spiciness. Toasting the chilis before cooking imparts a richer flavor. Make sure to slice the chili peppers into halves and remove the seeds, which can taste bitter. The combination of the two takes the heat of Szechuan chicken to the next level! While Szechuan peppercorns create a tongue-tingling sensation, it’s the dried red chili peppers that actually make this dish spicy. Note that you should avoid biting into whole Szechuan peppercorns, as they’re for flavoring only! Ground peppercorn powder can be eaten when blended with other seasonings, however. ![]() If you can’t find any, try substituting a combination of regular black peppercorns and coriander seeds, although you won’t get the same numbing effect. They’re available in most Asian grocery stores and available online. Unlike what you might expect, Szechuan peppercorns are not spicy but rather create a slight numbing sensation in the mouth that’s characteristic of Sichuan cuisine. We can’t call it Szechuan chicken if there’s no Szechuan peppercorn! This spice has tangy overtones and creates a numbing sensation in the mouth.
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