Sichuan-style General Tso's Chicken

Ingredients

While the original General Tso's Chicken is known for its sweet and tangy sauce, the Sichuan adaptation takes it up a notch with the addition of Sichuan peppers. These peppers bring a numbing and tingling sensation to the dish, creating a unique and addictive flavor profile. The Sichuan-style General Tso's Chicken also incorporates more garlic, ginger, and chili peppers to enhance the spiciness and depth of the dish. We alse have the original recipe for General Tso's Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 teaspoons ginger, minced 2 teaspoons ginger, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-3 dried red chili peppers, chopped 2-3 dried red chili peppers, chopped
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 2 tablespoons vegetable oil, for stir-frying 2 tablespoons vegetable oil, for stir-frying
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 cup chicken broth 1/2 cup chicken broth
• 1 green onion, chopped (for garnish) 1 green onion, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugar: 8g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cornstarch, flour, and crushed Sichuan peppercorns. Toss the chicken pieces in the mixture until well coated.
2. 2.
   Heat the vegetable oil for frying in a deep pan or wok over medium-high heat. Fry the chicken in batches until golden and crispy. Remove and drain on a paper towel-lined plate.
3. 3.
   In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced ginger, garlic, and dried red chili peppers. Stir-fry for about 1 minute until fragrant.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Pour the sauce mixture into the pan with the ginger, garlic, and chili peppers. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
5. 5.
   Add the fried chicken to the pan and toss until evenly coated with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Transfer the Sichuan-style General Tso's Chicken to a serving plate. Garnish with chopped green onions and sesame seeds.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Dried red chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat or leave them in for extra spiciness.

Tips & Tricks

• For an extra crispy texture, double fry the chicken. After the first fry, let the chicken cool for a few minutes before frying it again until golden brown.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the simmering stage.
• Serve the Sichuan-style General Tso's Chicken with steamed rice or noodles to balance out the spiciness.

Serving advice

Serve the Sichuan-style General Tso's Chicken hot, garnished with chopped green onions and sesame seeds. Pair it with steamed rice or noodles for a complete meal.

Presentation advice

Arrange the crispy chicken pieces on a plate and drizzle the sauce over them. Sprinkle with sesame seeds and garnish with chopped green onions for an appealing presentation.