Sze Chuan Jar Gai - Fried Chicken Szechwan Style

Name: Sze Chuan Jar Gai - Fried Chicken Szechwan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 1 small egg white; 1 tablespoon cornstarch; 1 tablespoon dark soy sauce; 1/3 cup vegetable oil; 3 large fresh red chilies; 2 tablespoons crushed garlic; 1 large green bell pepper; 1/4 cup flat leaf parsley; 1 tablespoon medium-dry sherry; 1 teaspoon sesame oil; For the sauce; 2 tablespoons soy sauce; 1/2 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon chili powder; 1 teaspoon rice vinegar; 1 teaspoon cornstarch; 2 tablespoons cold water

Servings: persons

1 lb boneless skinless chicken thighs
1 small egg white
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1/3 cup vegetable oil
3 large fresh red chilies
2 tablespoons crushed garlic
1 large green bell pepper
1/4 cup flat leaf parsley
1 tablespoon medium-dry sherry
1 teaspoon sesame oil
For the sauce
2 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon chili powder
1 teaspoon rice vinegar
1 teaspoon cornstarch
2 tablespoons cold water

1
Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some.
2
In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes.
3
Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well.
4
Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
5
Crush the garlic and set aside.
6
Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot.
7
Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container.
8
Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
9
Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley.
10
Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir.
11
Serve immediately over hot rice.

464

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

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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 19 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 1 small egg white, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, and more.

Yes, Sze Chuan Jar Gai - Fried Chicken Szechwan 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!