Thai-Style Szechuan Chicken
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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
- 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
Szechuan chicken
Ingredients ready
Whisky
Cooking the chicken
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Anonymous Comments (14)
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Anonymous
PermalinkWhen a Thai Recipe calls for "peanuts"......are the peanuts supposed to be, "raw or roasted?"
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Marc B.
PermalinkI 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.
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marcb
PermalinkOnce 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?
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Anonymous
Permalinkmarcb - 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.
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Rik
PermalinkCan 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...
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Jordan
PermalinkThis is just Kung Pao chicken modified slightly. The dish looks so familiar even in this form.
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