Szechwan Chicken with Dried Chillies

    35 mins

    My family and I used to order this dish all the time at a Szechwan restaurant in town. After they changed owners it didn't taste the same but I found a recipe and after some tweaking at home, this is a close approximation.


    Central Region, Singapore
    3 people made this

    Serves: 4 

    • 750g chicken thigh fillets, cut into bite-sized pieces
    • 1 tablespoon Shaoxing rice wine
    • 1 tablespoon corn flour
    • 1 teaspoon sugar
    • salt and white pepper
    • 4 tablespoons vegetable oil
    • Cooking sauce
    • 2 tablespoons soya sauce
    • 1 tablespoon white wine vinegar
    • 1 tablespoon Shaoxing rice wine
    • 3 tablespoons chicken broth
    • 1 tablespoon sugar
    • 1 teaspoon corn flour
    • 6 dried chillies
    • 1 teaspoon minced garlic
    • 1 teaspoon minced ginger
    • 2 spring onions, chopped

    Prep:10min  ›  Cook:10min  ›  Extra time:15min marinating  ›  Ready in:35min 

    1. In a bowl, combine chicken, rice wine, corn flour, sugar, and salt and white pepper to taste. Add 1 tablespoon oil. Marinate for 15 minutes.
    2. Prepare the cooking sauce by combining soya sauce, vinegar, rice wine, chicken broth, sugar and corn flour together in a small bowl. Set aside.
    3. In a wok, heat 1 tablespoon oil and fry the dried chillies until they are just beginning to char. Do not burn them! Discard if they get too black and start over. Remove the chillies and set aside.
    4. Add the remaining oil and fry the garlic and ginger until fragrant. Add the chicken and stir until no longer pink, about 3 minutes. Add the chillies and green onions and stir to mix.
    5. Stir the cooking sauce and pour into the wok and stir and cook until the sauce bubbles and thickens. Serve immediately with rice.

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