They also originate from two different regions in China. However, the two dishes differ significantly in consistencies, ingredients, and flavor profile. While both are known for their rich and savory ingredients, are notable distinctions between the two dishes.īoth are typically served with steamed white or brown rice, and they work perfectly as an afternoon lunch or satiating evening meal. It will keep for up to 3 days.There’s a good chance you’ve seen both Szechuan Chicken and Hunan Chicken as menu items at your favorite local Chinese restaurants. You can make this Szechuan chicken recipe ahead of time and keep it refrigerated until meal time. If you enjoyed this dish, I recommend trying these other fiery recipes: Other Spicy Dishes Like This Szechuan Chicken You can also serve this dish with congee, Ben likes to use Szechuan chicken as a topping for it. Add them at the same time as you return the cooked chicken to the pan. Add the sauce while stirring for 1 minute, until it bubbles and thickens.Īdd a handful of dried red chilis for a spicier dish.Cook the vegetables for 5 minutes and return the chicken to the pan.Pan fry the chicken until it’s cooked through and golden brown on the outside.Mix the ingredients for the Szechuan sauce in a bowl.Add the chicken to the whisked eggs and cornstarch and let sit for 15 minutes.Szechuan Chicken Sauce: A combination of chili paste, spicy chili crisp, chicken stock, soy sauce, rice vinegar, and cornstarch.Scallions: Chopped green onions are added at the end for color and a nice crunch.

Shiitake Mushrooms: These are optional – but I really love how they absorb the sauce and explode with flavor in my mouth after each bite.

Bell Pepper: Bell peppers add a nice crunch and some sweetness.

Onion: Thinly sliced onions to absorb the spicy and savory flavors.

Ginger: This adds a touch of additional heat to this already spicy dish!.

Oil: You can use any type of neutral oil for this dish.

Cornstarch: This gives the chicken its velvety texture.

Egg: To coat the chicken so it doesn’t dry out when stir fried.

Chicken: skinless breast of fillet are better because they marinate well and absorb a lot of flavor.

In fact, spicy chili crisp is so loved that it’s quickly becoming China’s top-selling sauce!Īdding spicy chili crisp to my Szechuan chicken infuses the dish with plenty of savory and smoky flavors.

It’s one of those sauces you can’t get enough of. Spicy chili crisp is a chili oil condiment packed with chilis, dried onions, garlic, spice and roasted soy beans. This recipe is less spicy 🌶 than the original Szechuan chicken 🌶īecause I have a low tolerance for Sichuan peppercorns and dried chilies (I love spicy food but up to a certain point) I omitted them from the dish and used spicy chili crisp instead. However, when it comes to taste Szechuan chicken is less spicy and more sweet than the Hunan version. The way the chicken is prepared is the same and they are both served with dried red chili peppers. It’s easy to confuse Szechuan chicken and Hunan chicken since the dishes are very similar.

The dish is made of chicken that has been marinated and dipped in egg and cornstarch, and stir fried with dried chili peppers and a simple soy and sesame sauce. Szechuan chicken is a spicy dish that hails from China’s Sichuan province. Not only do I love the flavor profile, I’m also all over the texture of their chicken which is why I thought of sharing this Szechuan chicken recipe with you. Szechuan is a very simple dish that I love making because of its vibrant red color and smoky, nutty, and spicy taste. Every dish is an explosion of flavor and the food will often leave with a tingly and numbing sensation. Szechuan cuisine is a different beast – the food is punchy and they don’t hold back on spices or heat. Cantonese food is milder and less pungent in general (at least from what I experienced during the three years I lived there). I traveled to Hong Kong at the age of 12 but don’t remember much about the food, except for one dinner in a jumbo floating boat where plates of food made a brief appearance at our table before being snatched away, faster than I had time to taste them.īeside, Hong Kong offers Cantonese food which is a completely different cuisine than Szechuan. I grew up in a small town in the middle of nowhere, Canada, so my knowledge of Chinese food was very limited until I was in my early 20s. I love Szechuan food but it wasn’t until I lived in Taipei that I was introduced to a different style of Chinese cuisine. It’s easy Chinese food that’s packed with flavor and vibrant colors and only takes 25 minutes from start to finish! This Szechuan chicken stir fry hits the spot whenever I’m craving spicy hot food.

Carbs in szechuan chicken