Schezwan chicken is a popular Chinese dish made by tossing crisp chicken in moderately hot, spicy, sweet and flavorful Sichuan sauce. This dish is moderately hot and not too spicy. For more heat, triple the red chilies and paste in the recipe.

Szechuan Chicken (Schezwan Chicken)

chicken (or ½ lb cubed boneless)

egg white ((refer notes on brine))

salt

¼ teaspoon crushed pepper

soya sauce ((chose naturally brewed))

Corn starch (or (white corn flour))

oil (or as needed for frying or grilling)

sesame oil (or any)

red chilies ((refer notes))

Sichuan peppercorn (ground (refer notes))

garlic (chopped)

ginger (chopped)

spring onions

soya sauce ((naturally brewed))

rice vinegar

red chilli paste

sugar

Salt ((adjust

ground pepper (or pepper powder)

Szechuan chicken (Schezwan chicken)

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce &amp; flour.

Add egg white &amp; mix everything well until the chicken is well coated. (refer picture below).

Heat oil in a pan for deep frying.

When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches)

Fry them on a medium high flame until crisp and golden. Remove to a plate.

Preparation

Turn off the stove &amp; remove the oil to a small bowl, retaining 1 tbsp in the pan.

Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds.

Then add the spring onions whites &amp; fry for 1 min.

Add the ground sichuan peppercorns &amp; saute until aromatic for 30 seconds.

Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4  tablespoons water or oil and allow the sauce to bubble &amp; thicken slightly.

Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well.

Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

How to make szechuan chicken

https://www.youtube.com/watch?v=iSuzDNq3TYA

Schezwan chicken is a popular restaurant style appetizer from Sichuan cuisine. Bite sized chicken cubes are tossed in hot sichuan sauce. 
Full recipe here: https://www.indianhealthyrecipes.com/szechuan-chicken/

Schezwan chicken - Szechuan chicken recipe

This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!

Spatchcock Chicken

butter (unsalted, softened (1 stick))

poultry herb blend (chopped *)

garlic (minced)

tbsp lemon zest ((from 1 lemon))

tbsp smoked paprika

salt (or

½ tsp pepper (or

chicken

pan drippings

chicken broth (low sodium

cornstarch

Prepare oven and skillet: Preheat your oven to 425 F degrees. Spray a large skillet with cooking spray. See recipe notes if you don't have a large enough skillet.

Make compound butter: In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.

Spatchcock chicken: Place the chicken breast-side down and the legs towards you.&nbsp;Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.&nbsp;Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.

Season chicken: Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.

Apply compound butter: Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.

Bake: Place the chicken in the prepared skillet and bake uncovered for 45 minutes&nbsp;or until it registers 165 to 170 F on an&nbsp;instant-read thermometer. The time can vary if using a different size chicken.

Let chicken rest: Let the chicken rest at room temperature for about 15 minutes before carving it and serving.

Make gravy: To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.

https://content.jwplatform.com/videos/4VgvWA8u.mp4

Chicken Kiev is a classic Eastern European dish of tender, juicy, chicken rolled with flavorful herb butter and wrapped in a crispy coat of breading.

Chicken Kiev

chicken breasts (6-8 oz. each)

Salt

Black pepper

tbsp unsalted butter (softened)

garlic

parsley

chives

tbsp fresh minced dill weed

lemon

eggs

bread crumbs

all purpose flour

garlic powder

dill weed (optional)

canola oil

Note: You can make compound butter ahead of time and keep in the fridge for up to a month or in a freezer for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it into a zip-lock bag for storing.

Take butter out of the refrigerator and let it sit on the counter for 30-45 minutes. Make sure it is softened first so it&#039;s easy to mix with other ingredients.

Mix butter with minced herbs, garlic, lemon zest, salt, and pepper. Use a fork to mix and make sure that all ingredients are evenly incorporated with butter.

Spread butter in a log-like shape on top of a sheet of plastic wrap and wrap it up tight into a log.

Place into the freezer for about 15 minutes while preparing the chicken.

Compound butter:

To butterfly chicken breasts: place the chicken breast onto the cutting board place your hand on top, make sure to slightly bend your fingers up and not curl or angle them down. Slice through the center of the chicken all the way to the other side but not cutting it in half.

Open the chicken like a book (or butterfly wings...hence the name) and place it flat into a zip-lock bag.

Use the flat side of the meat tenderizer to pound the chicken, working from the center outward to the edges. Make sure the meat is between 1/4 and 1/8 of an inch but not thinner or it will top. Also, make sure not to hit too hard so it doesn&#039;t break the meat.

Take the chicken breast out carefully and set aside. Repeat with remaining chicken breasts.

Season the chicken with salt and pepper on both sides.

Chicken:

Take butter out of the freezer and out of the wrap. Slice the butter log into 8 even slices. You will use 2 per chicken breast.

Place chicken breast onto a slice of plastic wrap. Make sure there is enough of plastic wrap to wrap the chicken tightly in a couple of layers.

Place two slices of butter, one next to another, onto one side of the chicken breast and start rolling the butter and chicken together, tucking the sides in as you roll. Once you have a tight chicken pocket, roll it in plastic wrap tightly.

Repeat with the other three chicken breasts and butter.

Place rolled chicken into the refrigerator for at least 2 hours or overnight.

NOTE: you can prepare the chicken the night before and then, batter and cook it the next day. Just don&#039;t exceed 24 hours before cooking the chicken.

Wrap the chicken and butter:

Preheat the oven to 350° and add oil to the large skillet for frying. Preheat the oil to 350°. Line a rimmed baking sheet with aluminum foil and place a wire rack inside.

Prepare three shallow and wide bowls for battering the chicken. In one bowl, whisk together eggs with some salt and pepper. In another bowl, whisk together flour with some salt, pepper, and garlic powder. In a third bowl, mix together Panko bread crumbs with dried herbs, and some salt and pepper. (Make sure to only use a little salt and pepper in each mixture so it&#039;s not overly salted!)

Take chicken out of the refrigerator and carefully unroll it from the plastic wrap. Work carefully to batter the chicken but not disturb the tight roll. Dredge chicken rolls in flour first, then egg mixture and the Panko crumbs. Press it in with your hands and repeat, dredging it in flour first, then in egg, and then in Panko mixture. Press with your hands and set aside. Repeat with remaining chicken rolls.

Make sure the oil is heated to 350° and carefully add battered chicken using long metal tongues. (Be very careful not to press too hard and not scrape any batter off the chicken.)

Fry chicken for about 3-4 minutes on each side, until deep golden. Take it out of the oil and place onto the prepared baking pan, on top of the wire rack.

Bake for 20-24 minutes, depending on how large were your chicken breasts.

(Since you can&#039;t pierce the chicken to check internal temperature, you have to judge by the size of your chicken breasts. If you used chicken breasts that are smaller than 6 oz. each, you may need to use less compound butter inside and bake them for 15-20 minutes.)

Batter the chicken:

Crockpot Chicken Tacos are an easy and delicious dinner that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Crockpot Chicken Tacos (Mexican Chicken)

chicken breasts

oz salsa

lime juice

tsp cumin

paprika

¼ tsp chili powder

½ tsp ground coriander

tsp sea salt

tsp black pepper

For serving: tortillas (sour cream, cheese, guacamole, chopped fresh cilantro)

In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.

Add chicken breasts and stir to ensure they are covered with the salsa mixture.

Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.

Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).

Serve in tortillas with your favorite taco toppings!

https://embed.mediavine.com/videos/owry6pjhcfcokaaiwzv3

Creamy Italian Chicken Pasta recipe, packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Italian Chicken

olive oil

garlic,

tomatoes

chicken broth

spinach,

heavy cream

milk

pepper (don’t skimp on this)

cheese,

box (16 ounces) linguine noodles

all-purpose flour

black pepper

Italian seasoning

boneless, skinless chicken breasts

lemon juice

Place raw chicken breast into a bowl and...

Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!

When ready to cook, create your chicken crust....

When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.

Drain chicken from milk marinade and dip into...

Drain chicken from milk marinade and dip into the flour, coating evenly.

Heat a large skillet with olive oil over...

Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.

Bake chicken in 350 degree oven for about...

Bake chicken in 350 degree oven for about 18-20 minutes.

While the chicken bakes, cook your linguine (or...

While the chicken bakes, cook your linguine (or favorite pasta) according to package.

To make the sauce, using the same skillet...

To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.

Sprinkle 1 Tbsp cornstarch over the tomatoes, and...

Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.

Add chicken broth, whisk until combined. Cook for...

Add chicken broth, whisk until combined. Cook for about 5 minutes.

In a small bowl, mix remaining cornstarch with...

In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.

Turn heat to low and simmer until sauce...

Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.

Stir and heat on low until chicken and...

Stir and heat on low until chicken and noodles are done.

Serve in a large bowl and enjoy.

https://mediavine-res.cloudinary.com/video/upload/btbbodff0cw7vwdlj4yr.mp4

Dinner in 30 minutes with this Creamy Italian Chicken Pasta recipe. Packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Famous Szechuan style chicken salad--mouthwatering chicken

Saliva Chicken-Mouthwatering Chicken

ginger

green onions

cooking wine

White sesame seeds

star anise

cumin

bay leaves

chili flakes

Sichuan peppercorn

Chinese five spice powder

sesame seeds

Szechuan style chili oil

black vinegar

sesame oil

soy sauce

green onion

coriander

In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.

In a pan, add bay leaves, cumin, ginger slices and star anise, pour in around 1 cup of oil and heat until hot over slowest fire (if the spices are overheated, they become bitter). Discard all the spices and leave the oil only.

Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside. I highly recommend you making the chili oil in the previous day so there are sometime for the spices mix together. Or if you do not have pepper flakes, check this post introducing how to make chili oil from whole chili peppers.

Szechuan combined chili oil

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.

Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.

Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.

Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Prepare the chicken