Easy Szechuan Chicken Recipe!

One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!

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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil

The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour

The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine

To find the recipe for this dish, click the link below!

- Easy Szechuan Chicken Recipe! -

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Got a question or inquiry?

[SchoolofWok]

👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.

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[westernrider]

Hey Jeremy, some time ago, you mentioned in a video that you use the cleaver for almost everything. That got me to thinking because my one of my knife sets which is over 20 years old has a cleaver. And I have never used. So that night, I tried it. Since then, it is practically the only knife I've used for my kitchen duties. Now I'm down to the cleaver and a smaller utility knife so both of my knife sets sit almost totally ignored. Seriously, the cleaver does great on garlic and ginger, to slicing chicken breast, and makes a great scraper. And it stays sharp! Many thanks for your few minutes that you spent talking about that implement.

[etherdog]

Jeremy and Lee, two of the most important tips I have learned from you are the Wok Clock and getting the wok really hot. I finally got a cooktop with a wok burner at 22 000 BTUs so not only to I get good heat but also a fast recovery time. Thanks so much for your great demonstrations!

[invitapriore]

Jeremy is a great teacher! He’s engaging and provides context at each point in the recipe where different styles and personal tastes might dictate different choices. Thanks for the video.

[grizzle]

Jeremy I want to share with you my honest belief on why I love your channel and why I subscribed to it. Yes you know your culinary dishes(after all you're Asian), but big deal, every YouTube cooker knows their recipes, but what sets you apart from many other chefs (I almost said cooks) is your ability to narrate. You have a great talent to reach down deep inside and teach us westerners the inspiration of Asian cuisine. The methodology, the inspiration, the feeling behind it all is incredible. You are sooo young yet so very gifted and most importantly your approach so very strongly conveys your LOVE of sharing Asian cooking to westerners. Thanks so much.

[originalpirate]

And the firealarm will let everyone know when the food is ready to be serverd

[tomparsley]

Jeremy is AWESOME teacher! Explains well and is calm while that pan is about to melt down by that enormous heat from stove. Thank you so, so, so much Jeremy, bows to you Master.

[ger_Raenef]

i hear my fire alarm going off while imagining cooking it

[chapcat]

I just made this recipe, and I wanted to say that it was very delicious. I made it exactly as shown, with one exception which I will get to shortly. The flavors that washed over my tongue were complex, but nicely balanced between sweet and salty. I did make one mistake that I will not make in the future. I could not find the birds eye chili, so I substituted two serrano chilis, and an habanero chili I had on had that I did not want to waste. With the Szechuan peppercorns, 5 dried Thai red chilis, the spicy Pixian bean paste, the serranos, and especially the habanero, I had a five alarm fire in my mouth. It was the spiciest dish I have ever eaten. I survived, but I think I will go with just the one birds eye, jalapeno or serrano chili next time along with the other spicy ingredients.

[DanielSosnoski]

Made this for the third time. Tonight I added Chinese broccoli, the stalk slices going in with the onion, the leaves going in near the end. I roasted peanuts and used those instead of cashews. No other changes made. Absolutely stellar dish.

[deathbyteabag]

subbed soon as i saw your knife skills filet that pepper lol

[scottmcintire]

I love your cooking demos and techniques, especially the one about adding a bit of water to deglaze the wok and transfer additional wok hei into fried rice and noodles. I have also been adding a bit of water when cooking large batches of sliced/diced chicken or pork, which I can bag and freeze for later use in quick small batches of fried rice or noodles, instant noodles and such. I use a high pressure outdoor propane wok burner and find that after an initial lower heat sear to separate the raw protein, a brief medium heat to get a good sear without burning-over-charring to half cook the center of the protein, then add some water and briefly finish on full heat without burning/ causing the meat to stick to the wok as the water semi poaches the center to a very moist doneness with excellent wok hei. Cheers!

[mattreynolds]

I just made this for the first time and it’s was absolutely incredible. I’m never having a takeaway again...THANKYOU

[Dantes]

Have a stir fry at least once a week since discovering this channel. Tastes great and it's fairly cheap cooking too.

[GodsObedientChild-Deuteron]

I ALWAYS click 👍 before I even watch the video, because I know it's going to be a great recipe😂😋😝😊👍👌🙌!!!

[raychang]

Love his videos. Jeremy has a style I like. Entertaining, but no extreme efforts to keep our attention. Very educational and professional. Will keep coming back to this channel just for his videos.

[austin_]

Love the ‘Woc Clock’ concept. As usual, looks amazing!

[paulgibbsbkk]

I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes.
The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot.
Really delicious. Thanks Jeremy

[DarrenPriest]

I've watched two vids so far and he's been coughing in both. It's now my fave thing in the videos and I hope he does it every time.

[irisb]

I come from a culture where stir fry is an EVERYDAY occurence 3x a day starting with breakfast. But I still watch for ideas as stir fry does get tedious. I get to hone my wok skills, learning new tricks. The Chinese are the originals of stir fry, only
5, 000 years of cuisine recorded history. Give credit where credit is due.