9 Reviews

This is very good. I used chicken tenders, which made preparation easy. I also followed I'm Pat's example and added some vegetables - carrot and green peppers in my case. I increased the sauce by half again to account for the added volume. I was a little wary of the 5-spice, but followed the recipe, and am glad I did. Thank you for posting this recipe.

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mianbao August 26, 2011

Really enjoyed the taste but next time will make heaps more sauce

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karen.cooper1977 July 05, 2007

I just fed this authentic tasting Szechuan chicken to my bf and his brother and they really liked it!. I did add a little hoisin sauce and extra sugar. Thank you for the recipe.

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JOY1998 March 29, 2007

Doubled to serve 6 (just only served) but used 1/2 kilo each of pork fillet (loin) and chicken breast. Just before adding chicken/pork we added 1 cup each of cauliflower and brocolli flowerettes, carrot sliced in batons (microwaved to aldente) and snow peas plus 1 x 190gm can champignions halved and 1 cup of bamboo bean shoots. Served over pasta (change from rice). All thoroughly enjoyed and DH said a keeper.

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I'mPat March 18, 2007

Thank you for this recipe! I skipped the five-star powder and the chillies coz i dont like my food very hot! I added zucchini and corn and it tasted incredible over rice! This recipe is definitely a keeper:D

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Lebanese_Chick June 26, 2006

I was searching for fried rice, and happened upon this fried chicken and boy am I glad I did! DH LOVED it, and he rarely gives such kudos. Terrific with or without the sauce. A definite keeper!

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LorenLou October 23, 2004

Very good indeed! I used chicken thighs because that is what I had. I went with 6 red chilies and found that to be plenty of spice for us. My 13 year old thought it could of been hotter though. My 3 year old thought it was spicy, but devoured it anyway. Excellent. Thank you.

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Ridgely November 05, 2003

Outstanding recipe- restaurant quality to say the least. I made this last week and have been dreaming about it ever since. The flavor is complex, fiery, and authentically asian. As always with Mean's recipes, the amounts were bang on and needed no alteration from me. Thanks for another winner.

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Miraklegirl August 12, 2003

This was originally a recipe posted by Mean Chef that I printed off years ago and finally tried last night. I loved the technique of pre frying the chicken, as our chicken breasts were very tender. Next time I would definitely double the sauce as we found the consistency too thick after adding the cornstarch. We would also omit the five spice powder as we found it overbearing on the overall flavour. Thanks Mean Chef!

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Sous Chef Bentley November 02, 2013
Szechuan Fried Chicken