Ayam Szechuan Pedas (spicy Szechuan Chicken)
Ayam Szechuan Pedas, or Spicy Szechuan Chicken, is a popular Indonesian Chinese dish known for its bold flavors and fiery kick. This recipe combines tender chicken with a spicy, savory, and slightly numbing Szechuan sauce that will surely excite your taste buds.
Ingredients
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3-4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Szechuan peppercorns
- 3-4 dried red chilies, deseeded and cut into small pieces
- 2-3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- Salt to taste
Instructions
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the garlic, ginger, Szechuan peppercorns, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
- Add the chicken and stir-fry for 3-4 minutes until it's no longer pink.
- Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Stir well to combine.
- Add the sugar and salt, then continue to stir-fry for another 2-3 minutes until the chicken is fully cooked and the sauce has thickened.
- Turn off the heat and stir in the green onions.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cups
Tools
Stove Serving dish
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: Adjust the amount of dried red chilies and Szechuan peppercorns to control the spiciness and numbing effect of the dish.
Cost
$15