Fried Chicken (Szechuan Style) Recipe

Name: Fried Chicken (Szechuan Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g skinless chicken breasts; 4 tablespoons cornflour (cornstarch); 1 teaspoon salt; 1/2 teaspoon five-spice powder; 1/2 cup chicken stock; 2 teaspoons sugar; 1 teaspoon vinegar; 2 teaspoons dry sherry (or rice wine); 1/4 teaspoon five-spice powder (extra); 1/4 teaspoon black pepper (freshly ground); 2 teaspoons cornflour (cornstarch); 1 tablespoon water; oil (for frying, we use a deep fryer); 1 tablespoon oil; 3 -4 chilies (seeded and finely sliced); 2 garlic cloves (minced or finely sliced); 2 teaspoons ginger (grated or finely sliced)

Servings: persons

500 g skinless chicken breasts
4 tablespoons cornflour (cornstarch)
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 teaspoon vinegar
2 teaspoons dry sherry (or rice wine)
1/4 teaspoon five-spice powder (extra)
1/4 teaspoon black pepper (freshly ground)
2 teaspoons cornflour (cornstarch)
1 tablespoon water
oil (for frying, we use a deep fryer)
1 tablespoon oil
3 -4 chilies (seeded and finely sliced)
2 garlic cloves (minced or finely sliced)
2 teaspoons ginger (grated or finely sliced)

1
Cut chicken into bite size pieces and put to one side.
2
Mix cornflour, five spice powder and salt together and put to one side.
3
Heat up your oil.
4
Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
5
In a small bowl/container mix the second lot of cornflour and the water.
6
Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
7
Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
8
When all chicken is cooked keep warm to one side.
9
Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
10
Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
11
Put cooked chicken into the sauce and stir to coat and fully heat through.
12
Serve with rice or we prefer fried rice.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g skinless chicken breasts, 4 tablespoons cornflour (cornstarch), 1 teaspoon salt, 1/2 teaspoon five-spice powder, and more.

Yes, Fried Chicken (Szechuan Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Chicken (Szechuan Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions