Spicy Szechwan Chicken Recipe

Name: Spicy Szechwan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 frying chickens, cut into pieces; Marinade; 3 tablespoons chinese rice wine (or dry sherry); 3 tablespoons hoisin sauce; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons red wine vinegar; 1 tablespoon sesame oil; 1 tablespoon Asian chili sauce; 2 tablespoons sugar; 1 tablespoon garlic, finely minced; 1 tablespoon ginger, very finely minced; 2 green onions, minced; 1/4 cup fresh cilantro stem, chopped

Servings: persons

2 frying chickens, cut into pieces
Marinade
3 tablespoons chinese rice wine (or dry sherry)
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1 tablespoon Asian chili sauce
2 tablespoons sugar
1 tablespoon garlic, finely minced
1 tablespoon ginger, very finely minced
2 green onions, minced
1/4 cup fresh cilantro stem, chopped

1
Rinse the chicken pieces, pat dry, and place in a bowl.
2
Combine the marinade ingredients and mix well.
3
Add the marinade to the chicken and coat the pieces evenly.
4
Cover and refrigerate for at least 30 minutes or up to 8 hours.
5
To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
6
Cover the grill and regulate the heat so that it remains at a medium temperature.
7
Grill the chicken for about 12 minutes on each side.
8
The chicken is done when the breasts register 160u00b0 and the thighs register 170u00b0 on a meat thermometer.
9
As the chicken cooks, brush on the remaining marinade.
10
To roast: Preheat the oven to 425u00b0.
11
Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
12
During roasting, brush with the marinades.

225

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 frying chickens, cut into pieces, Marinade, 3 tablespoons chinese rice wine (or dry sherry), 3 tablespoons hoisin sauce, and more.

Yes, Spicy Szechwan Chicken 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!

Spicy Szechwan Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions