Spicy, sourish, crunchy…… this is what you’ll get from this tender Szechuan Chicken dish. This ultimate Chinese cuisine has taken the world by storm; not just in Asia but also in the West.
There’re many ways to cook it. Some with Szechuan peppercorns, some with vegetables & others with cashew or peanuts etc. Sometimes, I’d use Prawns instead of Chicken too. I’ve a bottle of Wasabi Macademia Nuts sitting in my fridge, so I’ve added them to this dish.
There’re many ways to cook it. Some with Szechuan peppercorns, some with vegetables & others with cashew or peanuts etc. Sometimes, I’d use Prawns instead of Chicken too. I’ve a bottle of Wasabi Macademia Nuts sitting in my fridge, so I’ve added them to this dish.
In this recipe, I’m using vacuum-packed dried seedless red chillies, all nicely cut-up. If dried red chillies are not enough to ignite those spicy taste buds of yours, add lots of Szechuan peppercorns to give you that hot & numbing feeling.
Click here to go to photo instructions! Be warned! This recipe is HOT!
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