Chicken fillets with hoisin sauce and Szechuan (Sichuan) pepper

Need a gluten free, dairy free, and fodmap friendly side dish? Chicken fillets with hoisin sauce and Szechuan (Sichuan) pepper could be an amazing recipe to try. One serving contains 199 calories, 2g of protein, and 14g of fat. This recipe serves 4. For 80 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Casaveneracion. This recipe is liked by 18 foodies and cooks. A mixture of sesame seeds, skinless chicken thigh, tapioca starch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 13%, this dish is not so spectacular. Users who liked this recipe also liked Salt and Sichuan (Szechuan) Pepper Tuna With Wasabi Mayonnaise, Szechuan (sichuan) Roasted Chicken Recipe, and Hoisin-Glazed Pork Chops With Sichuan Green Beans.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsCut the chicken into thin strips by holding the knife at a 45o angle.With a mortar and pestle, grind the Szechuan peppercorns. Mix with the salt and sprinkle over the chicken. With your hands, mix lightly but thoroughly.Add the flour or tapioca (or corn) starch to the seasoned chicken. Toss, separating chicken strips that may stick together to make sure that all sides of every piece of chicken is coated with flour/starch.Heat the cooking oil in a wok until it starts to smoke. Add the floured chicken, one at a time, and cooking only enough pieces in a batch to make sure that the pan is not overcrowded.Fry the chicken strips until lightly golden, turning them over halfway through for even cooking. Repeat with another batch until all the chicken is cooked. As each batch of chicken is cooked, place in a plate or shallow bowl lined with paper towels to remove excess oil.Pour off the cooking oil. Wipe the wok with paper towels to remove any flour/starch residue. Pour the hoisin sauce into the still hot wok. Swirl or use a spatula so that the sauce covers as much of the cooking surface of the wok. Add the cooked chicken and the toasted sesame seeds. Toss and stir lightly, or do both, so that each piece of chicken is coated with some of the sauce and sesame seeds.Serve at once. By itself or with rice.

 

Step by step:

1. Cut the chicken into thin strips by holding the knife at a 45o angle.With a mortar and pestle, grind the Szechuan peppercorns.

2. Mix with the salt and sprinkle over the chicken. With your hands, mix lightly but thoroughly.

3. Add the flour or tapioca (or corn) starch to the seasoned chicken. Toss, separating chicken strips that may stick together to make sure that all sides of every piece of chicken is coated with flour/starch.

4. Heat the cooking oil in a wok until it starts to smoke.

5. Add the floured chicken, one at a time, and cooking only enough pieces in a batch to make sure that the pan is not overcrowded.Fry the chicken strips until lightly golden, turning them over halfway through for even cooking. Repeat with another batch until all the chicken is cooked. As each batch of chicken is cooked, place in a plate or shallow bowl lined with paper towels to remove excess oil.

6. Pour off the cooking oil. Wipe the wok with paper towels to remove any flour/starch residue.

7. Pour the hoisin sauce into the still hot wok. Swirl or use a spatula so that the sauce covers as much of the cooking surface of the wok.

8. Add the cooked chicken and the toasted sesame seeds. Toss and stir lightly, or do both, so that each piece of chicken is coated with some of the sauce and sesame seeds.

9. Serve at once. By itself or with rice.

Nutrition Information:

covered percent of daily need