Dragon Chicken with Szechuan Sauce
This recipe gives you a bold, spicy takeout-style dish made at home. Balancing heat and sweetness was key to making the Szechuan sauce consistent and crave-worthy.
Equipment
- Wok or skillet
Ingredients
- 500 g chicken breast sliced
- 30 g cornstarch
- 30 ml soy sauce
- 20 ml honey
- 15 ml rice vinegar
- 10 g chili garlic sauce
- 2 garlic cloves minced
- 1 bell pepper sliced
- 2 tbsp vegetable oil
Instructions
- Toss chicken with cornstarch until coated.
- Heat oil in a wok or skillet over medium-high heat.
- Fry chicken until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic and bell pepper for 2 minutes.
- Mix soy sauce, honey, vinegar, and chili garlic sauce.
- Pour sauce into the pan and simmer 2–3 minutes.
- Return chicken to the pan and toss until coated.
- Serve immediately over rice.
Notes
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.