Szechuan Chicken with Macadamia Topping

Szechuan Chicken with Macadamia Topping

Australian Macadamia Society

Experience 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.

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A classic Chinese dish with an Australian twist

A classic Chinese dish with an Australian twist

Australian Macadamia Society

Servings

4

Cuisine

Chinese

Category

quick and easy dinner

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

    • 1 tbsp Szechuan peppercorns
    • 750 g chicken thighs chopped
    • 1 tbsp macadamia oil
    • 2 tsp macadamia oil extra
    • 2 cloves garlic crushed
    • 3 cm piece ginger finely chopped
    • 5 spring onions sliced
    • 2 tbsp tamari or soy sauce
    • 2 tsp vinegar
    • 2 tbsp sherry or Shaoxing wine
    • 2 tbsp honey
    • 1/2 cup coriander leaves
    • 1 tbsp coriander stems finely chopped

    Macadamia Topping

    • 1 tbsp macadamia oil
    • 4 cloves garlic crushed
    • 4 shallots peeled and thinly sliced
    • 1 tsp Szechuan peppercorns lightly crushed
    • 1/2 cup raw macadamias coarsely chopped
    • 1 dried long red chilli sliced thinly

    Directions

      Szechuan Chicken

      1. Heat a frying pan over high heat. Add the Szechuan peppercorns, reduce heat to medium and dry fry for about 4 minutes, until fragrant.

      2. Transfer to a mortar and pestle or a spice blender and crush to a fine powder.

      3. Place the chicken thighs in a large bowl, sprinkle over the Szechuan peppercorns and stir to combine.

      4. 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.

      5. 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.

      6. Combine the soy sauce, vinegar, sherry and honey in a small bowl.

      7. Heat the wok over high heat and pour the mixture in. Bring to the boil, reduce heat and simmer for 1 minute.

      8. Stir in the chicken and garlic mixture and cook for 1 minute to heat through.

      9. Place on a serving platter and serve sprinkled with macadamia topping and coriander leaves and stems.

      Macadamia Topping

      1. Heat the oil in a wok over medium heat and stir-fry all ingredients, tossing continuously for 5 minutes, or until golden.

      2. Remove with a slotted spoon and drain on paper towel.
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