Crispy Szechuan Chicken with snow peas. Making your favorite Chinese takeout at home couldn't be easier plus it's so much healthier. Serve this over rice for the ultimate comfort food fix!
2boneless skinless chicken breastscut into 1-inch pieces
2tsp.kosher salt
½tsp.ground black pepper
1/3cupcornstarch
2tsp.sesame oil
1Tbsp.minced garlic
1Tbsp.minced ginger
4chiles de arbolor other dried chiles, optional
1tsp.Szechuan peppercornsoptional
1bunch scallionschopped and divided
6oz.snow peasabout 2 cups
1Tbsp.sesame seeds
Instructions
In a small bowl, stir together soy sauce, vinegar, chile paste, and honey, if using. Set aside.
In a large deep skillet or wok, add canola to reach a depth of 1 ½ to 2 inches. Heat over medium-high heat until oil reaches 360.
Meanwhile, sprinkle chicken evenly with salt and pepper. Place in a medium bowl, and add cornstarch; toss to coat.
When oil reaches temperature, fry chicken in batches until light golden brown, about 3
minutes per batch. Remove from oil, and let drain on a plate lined with paper towels. Reserve 1 tablespoon oil from skillet; discard remaining oil.
Reduce heat to medium. Add sesame oil to 1 tablespoon oil in pan; add garlic, ginger, chiles, and Szechuan peppercorns, if using. Cook, stirring occasionally, until fragrant, about 1 minute.
Add scallions and snow peas; cook, stirring occasionally, 2 minutes. Return chicken to pan; add sauce, stirring to coat.
Serve over rice; garnish with sesame seeds and additional scallions, if desired.
Notes
You can easily control the heat of the sauce by adding in more or less chile paste but be careful it's pretty strong stuff.
For a lighter version skip the batter and frying the chicken in just a little oil.
Add in any veggies you like, broccoli and bell peppers work really well.
Always use fresh garlic and ginger for an authentic flavor.
Leftovers can be stored in the fridge for 1-2 days and eaten cold or reheated in a skillet until piping hot.