Thai Style Szechuan Chicken / ImportFood.com recipe

Thai Style Szechuan Chicken

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

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
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" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar

Method
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!



Ingredients ready		Whisky


Cooking the chicken		Add ingredients


		Serve and enjoy

November 3rd, 2009 11:48 PM

Anonymous said:

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

November 4th, 2010 7:19 PM

Anonymous said:

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

September 27th, 2011 2:52 AM

Marc B. said:

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.

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