Thai-Style Szechuan Chicken
Chinese-style food is popular in Thailand, often the best hotels in Thailand have wonderful Chinese food. We've created this Thai-style Chinese szechuan chicken recipe using the rare szechuan peppercorn together with very hot whole dried chiles. It's cooked using alcohol, and we were lucky enough to have a bottle of Laotian whisky distilled from sticky rice, but you can use Wild Turkey Kentucky bourbon with good results.
The result is fairly spicy, so this isn't for people who don't like spicy. Something we love about this is the way the Szechuan peppercorn make your tongue tingle. It's also tastes great a day later, as a leftover reheated.
For 4 Person(s)
- 2 Cups Chicken, Cut into Half inch diced
- 2 Tablespoons Tapioca Starch
- 2 Cups Vegetable Oil
- 1 Cup Peanuts
- 9 Whole Dried Chilis, Chopped into 1/2
- 1/2 Cup Spring Onion, Chopped
- 1 1/2 Tablespoons Szechuan Peppercorns
- 1 Tablespoon Yellow Bean Paste
- 1/2 Tablespoon Ground Thai Chili Pepper, fried in 1 tablespoon oil
- 2 Tablespoons Whisky (Wild Turkey works great)
- 1/4 Teaspoon Salt
- 1 Tablespoon Sugar
Method for Thai-Style Szechuan Chicken
In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat. Add chicken, stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with steamed jasmine rice. Enjoy!