"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Szechwan Chicken (aka 20 chili pepper chicken) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Szechwan Chicken (aka 20 chili pepper chicken), by , is from The Hance Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad Hance
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken breast
4 Tbs cornstarch
1 tsp salt
1/2 tsp 5 spice powder
1/2 cup chicken stock
2 tsp sugar
1 Tbs light soy sauce
1/2 tsp sesame oil
1 tsp vinegar
2 tsp chinese wine or dry sherry
extra 1/4 tsp 5 spice powder
1/4 tsp ground black pepper
2 tsp cornstarch
1 Tbs cold water
1/2 cup oil for frying (peanut)
10 dried red chillies (little tiny ones), seeded; or up to 20 or as many as you can stand. Fresh hawaiian chillies work great too, but for God's sake, take out the seeds.
2 (or more) cloves of garlic finely chopped
2 tsp finely chopped fresh ginger
4 green onions, chopped into 2 inch lengths

Directions:
Directions:
Cut chicken into bite sized pieces. Mix together cornstarch, salt and 5 spice powder and toss chicken pieces in the mixture, then dust off excess cornstarch. Mix stock, sugar, soy, sesame oil, vinegar, wine, 5 spice and pepper together. In another small bowl, mix cornstarch and water.
Heat oil in wok and when very hot, add chicken pieces, a third at a time, and fry over high heat, tossing chicken to brown all over. As each batch is fried, drain on absorbent paper and let oil return to high heat before adding next batch. When chicken has been fried, pour off all but 2 Tbs of the oil. Add chiles, garlic and ginger and fry until garlic and ginger are golden and chillies turn dark (you may need a gas mask for this step). Add green onions and toss for a few seconds, then add stock mixture and bring to a boil. Turn heat to medium-high and add cornstarch/water mix, stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with/over white rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is supposed to be blow-your-brains-out hot, but adjust the chilies to keep it edible! Previous record was 20 chilies, but the kids burst into tears before they could finish it.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

218W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!