Comments on: Sichuan (Szechuan) Wok-fried Chicken Recipe

By: Emil

Emil — Mon, 25 Jan 2010 13:17:20 +0000

Ni hao,

I was in China (Beijing) during December visiting my parents-in-law, who are there on contract basis.

My father-in-law wanted to treat us and took us to a Sichuan restaurant, were I ate sichuan pepper for the first time, it was realy hot! I enjoyed it so much, that I went hunting for sichuan pepper in South Africa and found a bottle over the weekend. Now I only need a recipe (Like the one at the restaurant)!

The dish consisted of lots of chillies, mushrooms, prawns, bean curd, sichuan pepper, ginger and a whole lot that I can not remember – can anyone help with a similar recipe?

By: Tom

Tom — Sun, 20 Dec 2009 14:51:46 +0000

I found this recipe specifically for the Sichuan peppercorns – more recipes please!

By: Aleth

Aleth — Thu, 12 Nov 2009 05:50:56 +0000

Any Sichuan huoguo soup recipes? I love huoguo!

By: Reverto

Reverto — Thu, 11 Jun 2009 17:45:08 +0000

Hello,

I have some questions about this recipe:

1) I’m trying to find a good Chinese fried chicken batter recipe. I’m guessing that using egg and milk, common in U.S. Southern fried chicken, isn’t authentic, correct?

Would you make any changes to this Chinese fried chicken batter recipe?

1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 tbsp cornstarch

Combine flour with baking powder, baking soda, cornstarch, 1/2 tsp salt and 1 cup cold water. Whip with wire whisk to mix well.

2) Is it necessary to dip the chicken in flour before dipping it in batter? I’ve found some recipes that say one thing, and others never mention dipping in flour.

3) For this part: “Add in the chicken cubes and seasoning and do a final quick stir.” By “seasonings” did you mean the soy sauce and cooking wine?

Thanks in advance.

By: royalbuff

royalbuff — Tue, 25 Nov 2008 10:13:00 +0000

I love chillies! This looks like a recipe to try ;)

By: Anonymous

Anonymous — Sat, 01 Nov 2008 08:14:00 +0000

Thanks for the recipe. I had this La Ji Jie when I was on vacation in China somewhere in Hangzhou we went to a Sichuan restaurant. Wow…this is the hottest dish I have ever had in my life. Will try to make this dish with your recipe for my bf it’s his favorite dish.

Pucca

By: yin mei

yin mei — Tue, 16 Sep 2008 18:43:00 +0000

This Szechuan Wok-fried Chicken sounds hot. Im gonna try making this using your Szechuan Wok-fried Chicken recipe when winter comes. ;)

By: P

Mon, 01 Sep 2008 09:19:00 +0000

I think this will be todays dinner :)

By: Tara

Tara — Sat, 26 Jul 2008 22:42:00 +0000

FINALLY! I have been searching for a good Asian food blog forEVER! I stumbled upon your blog and I’m so glad I did. Not only is it filled with great Asian food, but the photography and food plating is just beautiful. I really love your blog (at first sight) and plan to visit often. Expect me to make some of your dishes here and there because I LOVE Asian food! I’ll be sure to let you know when I do.

By: Anonymous

Anonymous — Mon, 05 May 2008 22:06:00 +0000

Hi, Rasa Malaysia,

What is I can't add rice wine (alcohol) in the recipe? Is there anything to substitute the rice wine with non-alcohol ingredient?

serena.