Spicy Schezwan Chicken Fry Recipe (2024)

FAQs

What is Szechuan chicken sauce made of? ›

Remove the chicken from the pan, then add in vegetables, red chilies and Sichuan peppercorns. While the chicken and vegetables are cooking, prepare the sauce by whisking together soy sauce, hoisin sauce, sesame oil and chicken broth. Pour the sauce over the chicken and vegetables, and let it simmer until thickened.

Although the sauces are similar, General Tso's does not call for Szechuan peppercorns either though I see no reason why you couldn't add them anyway. Another difference is that General Tso's chicken is marinated in a light batter and deep fried. Szechuan chicken is only dusted with flour and shallow fried.

One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste." Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate.

The chicken is battered and fried and then stir fried with Worcestershire sauce, brown sugar, sesame oil, minced garlic, carrot strips, egg, cornstarch, dry sherry, chopped green onions, vegetable oil, cayenne pepper, crushed red chilies, and soy sauce. The dish typically has a thicker sauce than Hunan chicken.

A hallmark of Sichuan cuisine

The combination of Sichuan peppercorns and dried chilies are the hallmark of ma la Sichuan cuisine, ma denoting the pins-and-needles sensation of peppercorn, and la, the heat and spiciness from chilli.

Schezwan sauce is a popular Indo-Chinese condiment made with red chilies, garlic, soya sauce, vinegar and Sichuan peppers. Also known as Schezwan Chutney, it gets the name from the use of Sichuan peppers in the preparation of this sauce.

A: While both types of cuisine are known for their spice, the chilis used in Hunan dishes are generally spicier than the Sichuan peppercorns used in Szechuan cooking.

Hunan chicken is a healthier option, as the chicken is stir-fried while Szechuan chicken has more calories due to the deep-frying process.

General Tso's is sweeter with a milder spice, featuring deep-fried battered chicken. Kung Pao is spicier with stir-fried chicken, vegetables, and peanuts. Also, General Tso's has Chinese-American roots, while Kung Pao hails from Sichuan cuisine.

Which Chinese cuisine is the spiciest? ›

Sichuan, arguably China's most famous province for spicy food, is noted for their “numbing spice” (麻辣)- a spiciness that both numbs and ignites fires on the tongue at once.

Both dishes are classic Sichuan dishes however Szechuan chicken is very spicy while Kung Pao chicken has a mild spicy taste. Szechuan chicken is also deep fried first then stir fried with dry chili and other aromatics. Kung pao chicken is more tender and has a sweet and sour flavor for the sauce.

Our experts say… General Tso's chicken is about the most dangerous Chinese dish on the menu—dark meat battered and deep-fried, then cooked with vegetables in a sweet, spicy sauce. Szechuan chicken, made with leaner, white meat and sautéed with vegetables, is a far better choice.

Cook Szechuan Chicken (1 portion) contains 26.2g total carbs, 23g net carbs, 8.4g fat, 35g protein, and 310 calories.

General Tso's chicken is usually a little tangier and spicy. Is General Tso's Chicken spicy? Yes, General Tso's Chicken is normally mild to medium spicy. However, you can adjust the heat level to your preference by using more or less red pepper flakes.

About Szechuan Sauce

McDonald's iconic Szechuan Sauce has a savory and slightly sweet taste profile with hints of soy, garlic, ginger and mild vinegar notes to round out your dipping sauce experience.

It was a sweet and sticky mixture with just enough spice and umami — from the tiny (less than 2%, per the packet) additions of soy, sesame seed oil and ginger — to differentiate it from the chain's sweet and sour and BBQ dipping sauces.

Schezwan chicken is a popular Chinese dish made by tossing crisp chicken in moderately hot, spicy, sweet and flavorful Sichuan sauce. This dish is moderately hot and not too spicy. For more heat, triple the red chilies and paste in the recipe.

Kung pao chicken is Chinese-style stir-fried chicken cubes with dried chili peppers. It's a Sichuanese staple that was brought over to America and reinvented for local flavors and tastes. The Sichuanese version is a tad more complex, seasoned with Chinese peppercorns and a large heap of dried chili peppers.