Sichuan Chicken Recipe | School of Wok (2024)

FAQs

Can you cook chicken in a wok? ›

Directions. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.

STEP 2: MAKE SZECHUAN SAUCE

While the chicken is marinating, whisk oyster sauce, soy sauce, chicken broth, rice wine, sesame oil, cornstarch, brown sugar, ground Szechuan peppercorn, and Chinese 5 spice together in a medium bowl; set aside.

Add one tablespoon of olive oil to your wok and heat over charcoal. 3. Add chicken (in batches if necessary) to hot wok and season with salt and pepper. Cook for 3-5 minutes or until chicken is cooked through.

Woks are masters of stir-frying – their high walls and quick heating make tossing veggies and meats a breeze, cooking food fast and evenly. Frying pans, with their flat base, are perfect for sautéing and searing, where steady, even heat is needed to achieve that perfect golden crust.

The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Sichuan sauce or as it is commonly more referred to as schezuan is one of the sauces that has been adopted in India under commonly used chinese stir fry sauces. The schezwan chutney is just schezwan sauce which has been reduced and then tempered with a spices and seasonings more customary to India.

Nothing other than the spelling of the transliteration of the word. Szechuan is from the Wade-Giles system for translating Chinese characters into English equivalents. Sichuan is the Hanyu-Pinyin version. Pinyin is simply another system for translating Chinese characters into English equivalents.

The Szechuan sauce is fundamental to the Szechuan cuisine and goes in most Chinese dishes. With its spicy, tangy, slightly sweet and vinegary taste, it's a burst of flavors in the mouth.

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

How do Chinese get chicken tender? ›

Chinese stir-fried chicken is extra tender due to the velveting technique. Chicken is sliced into thin, even-sized pieces and then marinated briefly in a mix of baking soda, cornstarch, wine, and seasoning. This seals in moisture and tenderizes the chicken.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to.

Deep frying chicken in a wok is a versatile cooking technique that allows for endless flavor variations. Whether you prefer classic fried chicken or want to experiment with different seasonings and coatings, the wok provides the perfect vessel for achieving crispy and succulent results.

Using a non-stick or well-seasoned wok and cooking over a really high heat should cut down on the amount of oil you need. If the mixture does start to stick or burn, add 1 tbsp of water instead of extra oil. What I usually do is spray the wok with spray oil like Pam, to ensure that the chicken doesn't stick.

First up are the proteins: chicken, pork, beef, tofu, seitan, shrimp, and more.. The sloped sides of a Carbon Steel Wok are ideal for maintaining a well-distributed high heat during cooking, so 4–7 minutes is a typical cook time for most proteins.