Chengdu Chicken

READY IN: 35mins
Recipe by tgobbi

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

Top Review by jan007

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.

Ingredients Nutrition

Directions

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

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