• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Crisp Chicken Szechuan

  • Recipe Submitted by on

Category: Poultry, Main Dish, Chinese

 Ingredients List

  • -----------------------------YIELD: 6 SERVINGS-----------------------------
  • 3 Tb Peppersalt; see below
  • 1 Tb Dry sherry
  • 4 Scallions
  • 3 lb Whole chicken; - cleaned
  • 8 c -boiling water
  • 2 Tb Soy sauce
  • 2 Tb All purpose flour
  • 1 Tb Cornstarch
  • 8 c Oil; for deep frying
  • ++++++++++++++++++++++++PEPP
  • -ERSALT+++++++++++++++++++++
  • -+++
  • 2 Tb Szechuan peppercorns
  • 2 Tb Salt


Put Peppersalt and sherry in a large bowl; pound scallions with the broad
side of a cleaver, then chop into 1 inch lengths; add to peppersalt
mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside
and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour
4 cups boiling water into a wok or large pot; place chicken in a baking
dish in steamer or on steamer rack over boiling water; cover wok and steam
the chicken over medium heat about 2 hours until meat is very tender,
adding more boiling water as needed. Remove wok from heat; let cool
slightly before removing chicken; pat chicken dry and let cool; brush soy
sauce all over chicken. Combine flour and cornstarch; dust chicken with
mixture; heat oil in a wok over high heat to 350F; carefully lower chicken
into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with
tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot
oil again; deep fry 1 minute or until chicken is browned and crisp; remove
and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked
chicken into small serving pieces. 4 servings. Heat a medium saucepan over
medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes;
remove saucepan from heat and let cool; grind peppercorns into a fine
powder with a mortar and pestle; add salt, mix well. Store in a tightly
covered container. Makes about cup. C.OZBURN ++++-

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