Szechuan chicken should be pretty spicy, but we made ours EXTRA HOT.  If you’re sensitive to heat, feel free to cut back on the chilies themselves.

Szechuan Chicken Recipe

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 5 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

FOR THE CHICKEN

• 1 lb. boneless skinless chicken breast, cut into 1″ pieces
• 1/4 c. plus 1 tbsp. cornstarch
• Freshly ground pepper, preferably Szechuan
• Canola oil, for frying
• 1 tbsp. freshly minced ginger
• 3 cloves garlic, minced
• 2 bell peppers (red and green), chopped
• 6 dried chile peppers
• 1/2 c. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• 2 tbsp. chili garlic sauce
• 2 tsp. sesame oil
• Sesame seeds
• Cooked white rice

DIRECTIONS

1. Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper. Shake to coat.
2. In a large pot over medium-high heat, add enough oil to come up 2 inches. Shake off excess cornstarch from chicken and add chicken to hot oil. Working in batches, fry chicken until golden and no longer pink, 7 minutes. Drain on a paper towel-lined plate.
3. In a large skillet over medium heat, heat 1 tablespoon canola oil. Add ginger and garlic and cook until fragrant, 1 minute. Add bell peppers and cook until soft, 5 minutes, then add dried chile peppers and toast, 1 minute. Remove from heat.
4. In a small saucepan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil. Whisk in remaining tablespoon cornstarch and let simmer until thickened, 5 minutes.
5. Add chicken and sauce to skillet and toss until coated. Garnish with sesame seeds and serve over rice.

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