Thai style szechuan chicken


  1. Chicken cut into half inch diced 2 cups
  2. Corn flour 2 tbsp
  3. Vegetable oil 2 cups
  4. Peanuts 1 cup
  5. Whole dried red chillies, chopped into 1/2″ pieces 9
  6. Onion, chopped 1/2 cup spring
  7. Szechuan peppercorns 1 to 1 1/2 tbsp
  8. Yellow bean paste 1 tbsp
  9. Ground Thai chili pepper 1/2 tsp, fried in 1 tbsp oil
  10. Salt 1/4 tsp
  11. Sugar 1 tsp


  • In a mixing bowl add chicken and corn flour, 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 chilli.
  • Fry until fragrant.
  • Then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, salt and sugar.
  • Quick stir fry until cooked through.
  • Add spring onion last, stir well.
  • Place this on a serving platter.
  • Serve with steamed rice.

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