Szechuan Chicken with Macadamia Topping
Australian Macadamia SocietyExperience the bold flavours of Szechuan cuisine with this fiery and fragrant Szechuan Chicken featuring a crunchy macadamia topping. Szechuan pepper brings its signature ma-la effect—a numbing, citrusy heat—while Shaoxing wine infuses the stir-fried chicken with a deep, savoury aroma. Buttery macadamias replace the usual peanuts or cashews, adding a mellow richness and satisfying crunch that balances the chilli heat and complex spices. This vibrant dish is quick and easy to prepare, making it perfect for both a mid-week dinner or a special weekend gathering.
A classic Chinese dish with an Australian twist
Rated 5.0 stars by 1 users
Category
quick and easy dinnerCuisine
Chinese
Author:
Australian Macadamia Society
Servings
4
Szechuan peppercorns have a unique, slightly citrusy flavour that works perfectly alongside the buttery richness of macadamias in this traditional Chinese dish.
Ingredients
Szechuan Chicken
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1 tbsp Szechuan peppercorns
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750 g chicken thighs chopped
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1 tbsp macadamia oil
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2 tsp macadamia oil extra
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2 cloves garlic crushed
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3 cm piece ginger finely chopped
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5 spring onions sliced
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2 tbsp tamari or soy sauce
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2 tsp vinegar
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2 tbsp sherry or Shaoxing wine
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2 tbsp honey
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1/2 cup coriander leaves
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1 tbsp coriander stems finely chopped
Macadamia Topping
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1 tbsp macadamia oil
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4 cloves garlic crushed
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4 shallots peeled and thinly sliced
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1 tsp Szechuan peppercorns lightly crushed
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1/2 cup raw macadamias coarsely chopped
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1 dried long red chilli sliced thinly
Directions
Szechuan Chicken
Heat a frying pan over high heat. Add the Szechuan peppercorns, reduce heat to medium and dry fry for about 4 minutes, until fragrant.
Transfer to a mortar and pestle or a spice blender and crush to a fine powder.
Place the chicken thighs in a large bowl, sprinkle over the Szechuan peppercorns and stir to combine.
Pour 1 tablespoon of macadamia oil into a wok over high heat. Add the chicken and fry, tossing occasionally for 5 to 7 minutes, or until golden and cooked through. Remove from the pan and set aside.
Heat the remaining 2 teaspoons of oil in the wok, add the garlic and ginger and fry, tossing continuously for 2 minutes, or until lightly golden. Add the spring onions and stir to combine. Remove and set aside with the chicken.
Combine the soy sauce, vinegar, sherry and honey in a small bowl.
Heat the wok over high heat and pour the mixture in. Bring to the boil, reduce heat and simmer for 1 minute.
Stir in the chicken and garlic mixture and cook for 1 minute to heat through.
Place on a serving platter and serve sprinkled with macadamia topping and coriander leaves and stems.
Macadamia Topping
Heat the oil in a wok over medium heat and stir-fry all ingredients, tossing continuously for 5 minutes, or until golden.
Remove with a slotted spoon and drain on paper towel.
Recipe Note
Nutrition
Nutrition
- per serving
- Calories
- Carbs
- 27 grams
- Protein
- 34 grams
- Fat
- 53 grams
- Saturated Fat
- 11 grams
- Monounsaturated Fat
- 300 milligrams
- Trans Fat
- 1 grams
- Cholesterol
- 184 milligrams
- Sodium
- 157 milligrams
- Potassium
- 744 milligrams
