Szechuan Chicken is the Chinese chicken preparation belonging to the Sichuan Province of South Western China. This style of Chinese cooking is characterized by hot, spicy, strong, bold flavours owing to the use of chillies and the tingling flavour of Sichuan peppercorns, an indigenous ingredient with a peppery citrusy flavour. In order to prepare Szechuan Chicken, the chicken is boiled or oil-poached before cooking as this process makes the chicken very soft and tender. Sesame oil and Soy Sauce are the flavoring ingredients used in the recipe. Popular western variations of this pan-asian preparation include dishes like Szechuan Chicken Fajita and Szechuan Pork.
People of Sichuan are fond of their food that are known for their sharp, sizzling flavours. The seven base flavours most prominent in Szechuan cuisine are hot, sweet, sour, pungent, salty, bitter and aromatic. Szechuan cuisine employs the use of foods preserved through salting, dehydrating and pickling processes, involving a good deal of the signature usage of Sichuan peppercorns.
Szechuan Chicken is a chinese dish that is quite fiery in flavor. It is a must-have for those who love a bit of spice in their food. Szechuan Chicken is a far cry from the usual chinese dishes which are usually sweetish and mild in flavour. Szechuan Chicken consists of boneless chicken marinated and then stir-fried with vegetables like red peppers, carrots, zucchini, mushrooms, cabbage etc, hot sauce, soy sauce, a bit of sugar and corn starch. Szechuan Chicken can be served with white rice or noodles.