Tuesday, October 25, 2011

VERY Unauthentic Szechuan Chicken

We LOVE Szechuan Chicken cuz it's spicy and very flavorful. It's one of our usual takeout items so I decided to try and recreate the dish myself. I did some research and put together my own version and it tasted pretty spot on! Instead of deep-frying the chicken, I used Tyson's Chicken Nuggets, which we always have in the freezer. It's a lot easier and less messy!


1/2 lb fried chicken tenders, cut into bite-size pieces
1/4 c chicken stock
1 Tbsp soy sauce
1 tsp sugar
1 tsp Chinese wine
1/2 tsp vinegar
1/4 tsp sesame oil
1/4 tsp five spice powder
1/4 tsp black pepper
1 tsp cornstarch
1 Tbsp cold water
1 Tbsp oil
6 dried red chilies, seeded
1 clove garlic, minced
1 tsp ginger, grated
2 scallions, chopped in 2 inch lengths


1. Mix together stock, soy sauce, sugar, wine, vinegar, sesame oil, five spice powder and pepper.

2. Mix together cornstarch and cold water.

3. Heat oil in a skillet on medium heat. Add chilies, garlic and ginger, and stir fry until garlic is golden. Add scallions and toss for a few seconds.

4. Add stock mixture and bring to a boil. Add cornstarch mixture and stir until thickened. Add chicken and toss to heat through.

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