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    You are in: Home / Recipes / Chengdu Chicken Recipe
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    Chengdu Chicken

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    tgobbi's Note:

    A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.

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    Units: US | Metric



    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 2 scallions, cut 1 inch
    • 1 tablespoon szechuan hot bean sauce (Available in Chinese groceries no substitute)



    1. 1
      Szechuan peppercorns are available in Chinese groceries.
    2. 2
      To use, put a teaspoon or two of them in a dry skillet (no oil!).
    3. 3
      Toast over medium heat until they start to smoke.
    4. 4
      It takes less than a minute or two.
    5. 5
      Crush them with a rolling pin or in a mortar and pestle.
    6. 6
      Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
    7. 7
      Heat wok until smoking hot.
    8. 8
      Pour in 3- 4 T oil; stir fry chicken until just cooked.
    9. 9
      Remove to a colander and let excess oil drain into a bowl.
    10. 10
      Reheat wok; stir in seasonings.
    11. 11
      As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
    12. 12
      Stir in the sauce until it bubbles.
    13. 13
      Thicken slightly with a little of the cornstarch mixture.
    14. 14
      Return the chicken along with the tomato, stirring until very hot.
    15. 15
      Stir in a few drops of sesame oil.
    16. 16
      Sprinkle Szechwan peppercorn powder over.
    17. 17
      Remove immediately to a heated serving platter.

    Browse Our Top Szechuan Recipes

    Ratings & Reviews:

    • on October 30, 2002


      we enjoyed this spicy dish and I am giving it a 4 star. I was a bit confused with the ingredient list as the celery/bamboo shoots and tomato were listed with the coating mixture. If I hadn't read the recipe through I would have thought that they were to be mixed with the coating ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2010

      Ingredients aren't authentic. For dry sherry use Shaoxing wine, available in any Chinese market. (Does not taste like sherry.) For vinegar use rice vinegar. (Do not use cider vinegar.) Do not use ketchup or Worcestershire sauce. I am not a fanatic for accuracy, but why adulterate some ingredients and not others? This is a mixture of Chinese-American and Chinese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2005


      This didn't work well for me at all. I wanted to increase the meat, so planned to double all the other ingredients. First, I could see I didn't need all that liquid to marinate the chicken. Then, I measured out the sauce ingredients, but ended up using only about half. The rest got tossed. Even so, it was very soupy. Added to that, I don't really think the Worcestershire sauce went well with the other ingredients. Also, while I wasn't really confused by the layout of the recipe, it does look like the vegetables are part of the coating (which I would call marinade.)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chengdu Chicken

    Serving Size: 1 (338 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 320.9
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.4 g
    Cholesterol 67.6 mg
    Sodium 1761.8 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 2.1 g
    Sugars 8.4 g
    Protein 32.7 g

    The following items or measurements are not included:

    szechuan hot bean sauce

    Chinese chili sauce

    szechuan peppercorns

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