BETTER THAN TAKEOUT - Spicy Szechuan Chicken Recipe

**Sutram Chicken: A Spicy and Addictive Chinese Dish**

To make this delicious dish, you will need 1 pound of chicken breast, cut into bite-size pieces. Marinate it with 1.5 tbsp of Chinese cooking wine, 1.5 tbsp of soy sauce, 1 tsp of black pepper, 1 tsp of garlic powder (or freshly ground garlic), 1 tsp of sugar, 1 teaspoon of five-spice, 1/2 tsp of salt or to taste, and 1/2 tsp of baking soda. The baking soda is very important as it helps tenderize the chicken. Mix everything together until the liquid is all gone, then set it aside for 30 minutes before frying.

**Frying the Chicken**

We are going to fry the chicken twice. The first time is to cook it through, and the second time is to get a nice golden brown color. Heat up your oil in a wok or deep frying pan until it reaches 350 degrees Fahrenheit (if you don't have a thermometer, test the temperature with one small piece of chicken). Bring this heat to life by testing if the chicken flows to the top and there are many bubbles coming out - it means you're good to go. Separate your chicken before putting them into the hot oil; slightly push them apart to ensure they don't come together. Fry the chicken for about a minute, then take it out. Don't fry it too long because pieces of chicken this small cook quickly.

**Achieving the Perfect Color**

Let the fried chicken rest for a few minutes before frying it again. Now that we want to get it better, let's add some color to our dish. Heat up your oil in the wok or deep frying pan until it reaches 350 degrees Fahrenheit (again, if you don't have a thermometer). When the bubbles almost stop, put your chicken back into the hot oil - only need about 40 seconds to get it really nice and golden brown. Take it out and let it rest for another minute.

**The Final Touches: Frying with Choice**

Now that we have our chicken cooked, we're going to add some unique flavors to our dish. We'll be frying our chicken again, but this time with hot dry choice (yes, it looks a little crazy, but trust me, it's worth it). Heat up your wok or deep frying pan on low heat for 10 seconds, then turn the heat to low and add a quarter cup of oil along with aromatics like minced garlic, shredded ginger, white part of spring onion, soutane peppercorn, and face heaven chili. Stir everything together, then adding a teaspoon of salt (to help release the flavors). Cook on low heat for 3 to 5 minutes, allowing all the great ingredients to start waking up.

**Adding the Chicken Back In**

Now that our aromatics are cooked, it's time to add our chicken back into the wok. Mix everything together and add a tiny amount of water from the side of the pan (just enough to infuse the chicken with flavors). Stir everything for two or three minutes, then take it out of the wok.

**The Final Touch: Garnish**

Finally, we'll add some sesame seeds on top as garnish. You can serve our sutram chicken hot and enjoy its unique flavors and aromas.

**Tips and Variations**

I know this dish might seem crazy to a lot of you with so many chilies, but trust me, it's worth trying! If you think you can handle the spice level, try eating the chicken with the strong peppercorn - it's like a thumb that blows up all the flavors. The authentic look of sutram province is also achieved by using this combination of ingredients.

**Ingredients and Measurements**

For those who want to replicate this dish at home, here are the ingredient amounts:

* 1 pound of chicken breast

* 1.5 tbsp Chinese cooking wine

* 1.5 tbsp soy sauce

* 1 tsp black pepper

* 1 tsp garlic powder (or freshly ground garlic)

* 1 tsp sugar

* 1 teaspoon five-spice

* 1/2 tsp salt or to taste

* 1/2 tsp baking soda

**Additional Tips**

Remember, the baking soda is essential for tenderizing the chicken. Also, be careful when working with hot oil as it can splash a lot.

For those interested in trying this unique dish, make sure to subscribe to our channel and hit that notification bell so you don't miss anything. We post one to two videos a week, covering various aspects of Chinese cuisine and beyond!

"WEBVTTKind: captionsLanguage: enwelcome to fifth up recipes today we're making search on spicy chicken we call it Latin C which means pepper and chicken it looks crazy because the whole dish is full of dry chilies and Smoochum peppercorn which will scare some of you but it is not that spicy it is actually very tasty and addictive if you tried it once you will love it to make this delicious dish you will need 1 pound of chicken breast cut it into bite-size pieces marinate it with 1.5 tbsp of Chinese cooking wine 1.5 tbsp of soy sauce 1 TSP of black pepper 1 TSP of garlic powder if you don't have it you can use freshly ground garlic 1 TSP of sugar 1 teaspoon of five-spice 1/2 TSP of salt or to taste 1/2 TSP of baking soda the baking soda is very important it helps tenderize the chicken last 3 tbsp of corn starch mix it until the liquid is all gone set it aside for 30 minutes before frying it we are going to fry the chicken twice the first time is to cook it through the second time is to get a nice golden brown color I have my oil heating up you want to bring this to 350 degrees Fahrenheit if you don't have a thermometer you can test the temperature with one small piece of chicken if the chicken flows to the top and there are many bubbles coming out it means you are good to go they separate your chicken before you put them into the hot oil it is very important to make sure your chicken doesn't come up together slightly push them a little bit to make sure they are fully separated after a minute you can take it out don't fry it too long because pieces of chicken this small cook quickly the color is pretty good now that I want to get it better let it rest for a few minutes before you fry it the second time you need to be careful with the hot oil it will splash a lot like this because of the water from the first time you fry the chicken wait until the bubbles almost gone put your chicken in you only need about 40 seconds to get it really nice we are almost there take it out look at that so nice let the chicken aside and we'll start the third frying process for that I have three cups of hot dry choice yes it looks a little bit crazy but I promise you that this dish is not going to be super spicy it is more for the aroma we are going to fry this on low heat to get that unique burned choice and which will bring this dish to another level of course you can always choose the type of choice that fits your preference so that's why I have these super spicy hot chilies to spice it up these are faced heaven Chili's I cut it open so the flavor will come out easily I also have a huge amount of citron peppercorn which is a quarter cup this is the magic ingredient that makes the chancellor it's so unique and addictive it opens up your taste buds and make it taste different than any other cooking in the world normally our toes and grind is because if you fight one it doesn't taste good at all today I'm leaving home because we are going to fry these with the choice which will reduce the numbing effect besides that I got some minced garlic shredded ginger and white part of spring onion ready heat up your wok on high for 10 seconds then turn the heat to low adding a quarter cup of oil along with all the aromatics the garlic the ginger the white part of spring onion soutane peppercorn and the face heaven chili give it a little stir then adding the red dried choice mix it together I like to add a teaspoon of salt this will help release the flavors third is on low heat for 3 to 5 minutes all those great ingredients are going to started waking up you should be able to smell it so strong and tropical if you want you can take a bite of soutane peppercorn after stir-fry and then Plus this long it should be edible now you can add the chicken into the wok mix everything together and add a of water from the side of the walk a tiny amount of water will help the chicken become infused by the flavors tips stirring this for two or three minutes take it out add some sesame seeds on the top as garnish and you're done I know this looks crazy to a lot of you so many chilies that you have to find the chicken that's hiding in them this is the authentic look you will find in sutram province the chicken is soggy slightly sweet and full of one spicy flavors if you think you can handle it I suggest you try to eat the chicken with the strong peppercorn it is like a thumb which blows up all of the flavors is really fun and feels good I hope you give this a try see check the description for all the ingredient amounts and the steps give me a thumbs up please if you like Chinese food subscribe to my channel and hit that notification bell so you don't miss anything and I want to see you next time I post one to two videos a weekwelcome to fifth up recipes today we're making search on spicy chicken we call it Latin C which means pepper and chicken it looks crazy because the whole dish is full of dry chilies and Smoochum peppercorn which will scare some of you but it is not that spicy it is actually very tasty and addictive if you tried it once you will love it to make this delicious dish you will need 1 pound of chicken breast cut it into bite-size pieces marinate it with 1.5 tbsp of Chinese cooking wine 1.5 tbsp of soy sauce 1 TSP of black pepper 1 TSP of garlic powder if you don't have it you can use freshly ground garlic 1 TSP of sugar 1 teaspoon of five-spice 1/2 TSP of salt or to taste 1/2 TSP of baking soda the baking soda is very important it helps tenderize the chicken last 3 tbsp of corn starch mix it until the liquid is all gone set it aside for 30 minutes before frying it we are going to fry the chicken twice the first time is to cook it through the second time is to get a nice golden brown color I have my oil heating up you want to bring this to 350 degrees Fahrenheit if you don't have a thermometer you can test the temperature with one small piece of chicken if the chicken flows to the top and there are many bubbles coming out it means you are good to go they separate your chicken before you put them into the hot oil it is very important to make sure your chicken doesn't come up together slightly push them a little bit to make sure they are fully separated after a minute you can take it out don't fry it too long because pieces of chicken this small cook quickly the color is pretty good now that I want to get it better let it rest for a few minutes before you fry it the second time you need to be careful with the hot oil it will splash a lot like this because of the water from the first time you fry the chicken wait until the bubbles almost gone put your chicken in you only need about 40 seconds to get it really nice we are almost there take it out look at that so nice let the chicken aside and we'll start the third frying process for that I have three cups of hot dry choice yes it looks a little bit crazy but I promise you that this dish is not going to be super spicy it is more for the aroma we are going to fry this on low heat to get that unique burned choice and which will bring this dish to another level of course you can always choose the type of choice that fits your preference so that's why I have these super spicy hot chilies to spice it up these are faced heaven Chili's I cut it open so the flavor will come out easily I also have a huge amount of citron peppercorn which is a quarter cup this is the magic ingredient that makes the chancellor it's so unique and addictive it opens up your taste buds and make it taste different than any other cooking in the world normally our toes and grind is because if you fight one it doesn't taste good at all today I'm leaving home because we are going to fry these with the choice which will reduce the numbing effect besides that I got some minced garlic shredded ginger and white part of spring onion ready heat up your wok on high for 10 seconds then turn the heat to low adding a quarter cup of oil along with all the aromatics the garlic the ginger the white part of spring onion soutane peppercorn and the face heaven chili give it a little stir then adding the red dried choice mix it together I like to add a teaspoon of salt this will help release the flavors third is on low heat for 3 to 5 minutes all those great ingredients are going to started waking up you should be able to smell it so strong and tropical if you want you can take a bite of soutane peppercorn after stir-fry and then Plus this long it should be edible now you can add the chicken into the wok mix everything together and add a of water from the side of the walk a tiny amount of water will help the chicken become infused by the flavors tips stirring this for two or three minutes take it out add some sesame seeds on the top as garnish and you're done I know this looks crazy to a lot of you so many chilies that you have to find the chicken that's hiding in them this is the authentic look you will find in sutram province the chicken is soggy slightly sweet and full of one spicy flavors if you think you can handle it I suggest you try to eat the chicken with the strong peppercorn it is like a thumb which blows up all of the flavors is really fun and feels good I hope you give this a try see check the description for all the ingredient amounts and the steps give me a thumbs up please if you like Chinese food subscribe to my channel and hit that notification bell so you don't miss anything and I want to see you next time I post one to two videos a week\n"