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