There are so many recipes out there for Szechuan Chicken or Sichuan Chicken, there really is no right or wrong. Sichuan is an area in South West China known for its more flavourful and spicy cuisine, compared to the rest of the country. Besides the giant pandas, of course!
This recipe uses hot bean sauce, which is fermented soya beans mixed with chillies and produces that particular Sichuan Chicken you get at Chinese restaurants & takeaways (takeouts). Fermented soya beans are a very common cooking ingredient in East Asia, from China to Korea to Indonesia, & comes in various forms, with or without chilli.
You should be able to find it fairly easily in a well stocked Oriental food store, otherwise, substitute it with Black/Brown Bean Sauce or Paste or Hoisin sauce & up the chillies. Bear in mind that Hoisin sauce is on the sweet side, so a little goes a long way.
You can use any part of the chicken, I love drumsticks for this & feel free to use prawns or pieces of fish instead, adjust cooking time accordingly, seafood needs a much shorter time.
Although I’ve added an egg white here to coat the chicken, I often do without it as my girls are allergic to eggs, so feel free to do so if you’d rather, just the cornflour will suffice.
Be sure to check out my other Chinese recipes for more recipe ideas!
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