One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
Book one of our online classes today: Plan!
– Easy Szechuan Chicken Recipe! –
Visit our shop for woks, cleavers, bao kits and gyoza kits! –
UK delivery:
Become a wokstar, join one of our classes! –
Find other recipes here! –
Find us on social media:
Twitter:
Instagram:
Facebook:
Online Cooking Classes Available:
Got a question or inquiry?
E-mail us at: [email protected]
source
46 Comments
Leave a Reply
You must be logged in to post a comment.
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at https://amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit https://m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with YouTube. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
This is my favourite chinese dish
I lived in Hong Kong and China for 15 years and watching your show brings back memories, and makes my mouth water.
太复杂了.如果你喜欢四川菜,就嫁给一个四川女人.它还有其他好处…
Uncle Roger is watching you😀😀😀
I am still cooking this three years later. Great result from this and some great techniques as well. Just an all round great recipie.
Funny thing is that there is no "Szechuan Chincken" in Sichuan (Szechuan). If you really want to learn some authentic Sichuan dishes, just search for videos of "chef Wang Gang".
Just cooked this for the fam and everyone loved it😍 thank youu
Haha all that smoke I think he didn't know what he is even doing.
Not sure what I did (too many peppercorns? I used authentic Szechuan peppercorns ) but this was inedible. Like someone dumped perfume and salt into a stirfry. To be fair, I eyeballed everything rather than measuring it out. Home cooks, beware!
i dont understand how you not burn if you just put on top. It will burn at the bottom if you let it there
as soon as he said “oooh , hello” i knew we were gonna be friends 😭😭❤️
Your cooking and instructions is nice ad simple. And your accent is more beautiful, like the Queen.
I'm making this tonight 👍love the episodes by Jeremy
Yum
Is this Kung Pao chicken?
Over complicated!
The dish is great, the execution perfect but the tools you are using are just not suitable for the job. Say what you want but cooking a stir fry on an electric stove or induction stove will not give you the high heat that you require to brown those vegetables. The onions and peppers look more steamed than fried. But great recipe anyway!!
Uncle Roger has to see this! Looks great!
Isn't it really Sichuan? Nice video – I will try it.
toast the Szechuan first before crushing
Corn flour or corn starch? I’ve never seen white corn flour.
I'm surprised about the prepping of the ground szechuan peppercorn. I was taught to lightly roast first, then pound out, then sift through a fine mesh strainer, discarding the husks. Also, you're not really going to get wok hay from an induction stove. I'd also suggest chopping your pixian bean paste since it usually comes with large pieces of beans. Both Kenji Lopez and Fuschia Dunlop suggest likewise. Gotta say…I had to rewind to that prepping of the red bell pepper (capsicum) a few times – that was like magic!
SoW: "Put the veggies on top of the chicken so it doesn't burn"
Me: Makes sense
SoW: "Put the chicken on top of the chili so it doesn't burn"
Me: Wut…?
Jeremy, can one use a peppercorn grinder for the Szechuan peppercorn seeds ?
I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes.
The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot.
Really delicious. Thanks Jeremy
Seriously delicious
I cooked this recipe and everyone loved it! Including me. I only added one mild jalapeño and 2 dried red peppers. Serve with white jasmine rice.
Delicious recipe as always. Even learned a few new word today such as "westernified" and "mentally taste". Always thought it was "westernized" and "metallic taste"😉.
what's Szechuan Chicken, never heard aboud it.
Jeremy is awesome! He ordered from my mum’s business and I got to meet him in person, he’s really kind and kind of gives off the vibes of a professional chef! Thanks for being such an awesome teacher Jeremy!
This phone cook couldn't even make a cup of noodles if you ask him.
How does this vary from a Kung Pao… they seem remarkably similar
Very well done video, thank you for sharing.
I am working on a wing sauce using these ingredients. The wings will be pre-cooked.
Looked nice until you added nuts. Can it be replaced with anything?
Come India we will teach you about spices and vegetables…hahah
Taste less onion yuk..
Sorry but you don't want any char on your meats. Char = cancer.
Is “corn flour” what Americans call corn starch?
9:32 "I cant believe youve done this" =)
That's about $12 worth of cashews, at my local grocery store.
Corn flour means corn starch? Right?
Why do you use a stainless steel spatula instead of a wooded one…ths
Hey Jeremy, I made this meal the other day and although it was very nice the Szechuan peppercorns were very gritty like sand. just wondering what I did wrong
Hey Jeremy, are you making the Toba Djan Sauce from scratch or is the store bought sauce doing a good job? Thanks a lot! I love your Videos! <3