Princess Chicken - Szechuan

Course : Chinese
Serves: 4
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2 pounds chicken thighs -- or 1 lb breasts -- skinned and boned
3 tablespoons cornstarch
1 tablespoon soy sauce
10 medium dried hot peppers -- (1 inch)
-----seasoning sauce-----
1 tablespoon dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon sesame oil
1 cup vegetable oil
1 teaspoon Szechuan peppercorns
1 teaspoon ginger -- minced
1/2 cup unsalted roasted peanuts -- chopped

Preparation / Directions:

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers. Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside. Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot.

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