Fiery Szechuan Chicken

Name: Fiery Szechuan Chicken
Prep time: 20 s
Cook time: 15 s
Total time: 40 s
Yield: 4
Ingredients: 400 grams Chicken dark meat thigh meat and skin with added solution raw; 2 tablespoons Cornstarch; 2 tablespoons Rice flour white unenriched; 1/4 cup Wheat flour white all-purpose unenriched; 1 teaspoon Spices garlic powder; 1 1/2 teaspoon Soy sauce made from hydrolyzed vegetable protein; 1 teaspoon Spices chili powder; 1 teaspoon Spices paprika; 2 tablespoons Oil industrial canola (partially hydrogenated) oil for deep fat frying; 2 tablespoons Oil olive salad or cooking; 15 grams Ginger root raw; 15 grams Garlic raw; 2 Units Peppers hot chile sun-dried; 1 Unit Onions raw; 1/4 cup Peppers sweet green raw; 1/4 cup Peppers sweet red raw; 1 teaspoon Sugars granulated; 1 teaspoon Soy sauce made from hydrolyzed vegetable protein; 2 tablespoons Cornstarch; 250 grams Beverages water tap well; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper white; 1 tablespoon Onions spring or scallions (includes tops and bulb) raw

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This dish features tender chicken pieces marinated and fried to a crisp, then stir-fried with vibrant vegetables and a spicy Szechuan sauce for a flavorful experience.

Dinner

Treenut-Free

Peanuts-Free

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Servings

- 4 +

400 grams Chicken, dark meat, thigh, meat and skin, with added solution, raw

Chicken, dark meat, thigh, meat and skin, with added solution, raw

2 tablespoons Cornstarch

Cornstarch

2 tablespoons Rice flour, white, unenriched

Rice flour, white, unenriched

1/4 cup Wheat flour, white, all-purpose, unenriched

Wheat flour, white, all-purpose, unenriched

1 teaspoon Spices, garlic powder

Spices, garlic powder

1 1/2 teaspoon Soy sauce made from hydrolyzed vegetable protein

Soy sauce made from hydrolyzed vegetable protein

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, paprika

Spices, paprika

2 tablespoons Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

2 tablespoons Oil, olive, salad or cooking

Oil, olive, salad or cooking

15 grams Ginger root, raw

Ginger root, raw

15 grams Garlic, raw

Garlic, raw

2 Units Peppers, hot chile, sun-dried

Peppers, hot chile, sun-dried

1 Unit Onions, raw

Onions, raw

1/4 cup Peppers, sweet, green, raw

Peppers, sweet, green, raw

1/4 cup Peppers, sweet, red, raw

Peppers, sweet, red, raw

1 teaspoon Sugars, granulated

Sugars, granulated

1 teaspoon Soy sauce made from hydrolyzed vegetable protein

Soy sauce made from hydrolyzed vegetable protein

2 tablespoons Cornstarch

Cornstarch

250 grams Beverages, water, tap, well

Beverages, water, tap, well

1/2 teaspoon Salt, table

Salt, table

1/2 teaspoon Spices, pepper, white

Spices, pepper, white

1 tablespoon Onions, spring or scallions (includes tops and bulb), raw

Onions, spring or scallions (includes tops and bulb), raw

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Instructions

Step by step

1 of 7

20'

Marinate Chicken

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2 of 7

Deep Fry Chicken

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3 of 7

Heat Oil and Sauté Aromatics

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5 of 7

Combine Chicken and Sauce

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6 of 7

Make Slurry and Combine

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7 of 7

Season and Garnish

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