Szechuan Popcorn Chicken

Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Lord Byron's Kitchen
Print Recipe

Ingredients

  • 8-10 chicken tenders, cut into bite-sized pieces
  • ¼ cup corn starch
  • 2 large eggs, beaten
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon sesame oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon dried red chili flakes, or substitute fresh chillies
  • 1 tablespoon dried onion flakes
  • 1 bunch green onions, chopped in 2-3 inch pieces
  • 2 tablespoons chili sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon sesame seeds
  • ½ cup water
  • Vegetable oil for frying

Instructions

  • Begin by setting up a dredging station. To do so, beat the eggs in a large bowl and set aside. In another bowl, whisk together the flour, salt, and pepper; set aside. Lastly, toss the chicken pieces with the corn starch and set aside.
  • In a deep skillet or pot, add enough vegetable oil to deep fry the chicken pieces. Bring the oil to proper frying temperature, somewhere between 350-375 degrees.
  • In the meantime, shake off the excess corn starch and add the chicken pieces to the eggs. Toss to coat.
  • Remove the chicken from the eggs and toss into the flour mixture. Toss well to coat each piece.
  • When the oil has reached the right frying temperature, carefully fry the chicken pieces in batches. Once a golden brown crust has been achieved, drain onto a paper towel-lined baking sheet.
  • In the meantime, in a sauce pan, add the sesame oil, garlic, ginger, chili flakes, and dried onion flakes. Sauté on a medium heat for 2 minutes.
  • Add the chili sauce, tomato paste, brown sugar, vinegar, and water. Stir together and bring to a low boil. Turn off the heat and allow to rest.
  • Once the chicken has been fried, transfer to a large bowl, add the green onions and sesame seeds, and toss with the sauce.
  • Transfer the entire chicken dish to a large lightly oiled skillet. Bake at 350 degrees for 15 minutes.
  • Serve immediately.