importfood logo
ImportFood Authentic Thai Recipes
with links to our Thai supermarket


Thai-Style Szechuan Chicken

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.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Thai-Style Szechuan Chicken

Szechuan chicken

Szechuan chicken

Ingredients ready

Ingredients ready

Whisky

Whisky

Cooking the chicken

Cooking the chicken

Add ingredients

Add ingredients



Reviews

Overall Rating (14)

4 out of 5 stars
Add comment

People in this conversation

Load Previous Comments
  • Rated 4 out of 5 stars

    marcb - you could add a 1/2 cup of cold water with a 1/2 tsp. of chicken bouillon and a tsp. of corn starch blended in. Heat till thickened a bit.

  • Rated 4 out of 5 stars

    Can I also use Shao Hsing rice wine instead of that whiskey? I have never noticed S/E-Asian whiskey, but i never accually looked for it since I don't like to drink alcohol. But I already have the Shao Hsing rice wine, so I wondered if I could just use that...

  • Rated 4 out of 5 stars

    This is just Kung Pao chicken modified slightly. The dish looks so familiar even in this form.

  • Anonymous

    Rated 4 out of 5 stars

    Yum! This recipe is so great-even without whiskey!

  • Anonymous

    Rated 4 out of 5 stars

    When a Thai Recipe calls for "peanuts"......are the peanuts supposed to be, "raw or roasted?"

  • Marc B.

    Rated 4 out of 5 stars

    I love this dish and have made it several times. I combibned this recipe with another one I have that uses a red abd green bell pepper cut into dice. I put the peppers in the wok just before the chicken goes back in. stir for just a minute or so, then proceed with the rest of the instructions.

  • marcb

    Rated 4 out of 5 stars

    Once again, made this recipe and it is soooooo good. As I said before, I added some red and green bell peppers to the dish. Stir fry them right after the chicken comes out to drain for about 2 minutes. Then proceed with the rest of the recipe. I used Jack Daniels (did't have any bourbon). What I would like to know is how to make a little more sauce. this is kind of dry when served over rice. Anyone out there have a suggestion for increasing the amount of sauce?

  • Anonymous

    Rated 4 out of 5 stars

    marcb - you could add a 1/2 cup of cold water with a 1/2 tsp. of chicken bouillon and a tsp. of corn starch blended in. Heat till thickened a bit.

  • Rik

    Rated 4 out of 5 stars

    Can I also use Shao Hsing rice wine instead of that whiskey? I have never noticed S/E-Asian whiskey, but i never accually looked for it since I don't like to drink alcohol. But I already have the Shao Hsing rice wine, so I wondered if I could just use that...

  • Jordan

    Rated 4 out of 5 stars

    This is just Kung Pao chicken modified slightly. The dish looks so familiar even in this form.


Top

Contact Us

You can email us at

Our mailing address

PO Box 2054
Issaquah, WA 98027

Thai Recipe Newsletter

Sign up to receive our FREE Thai recipe newsletter (monthly).