Prep 10 mins
Cook 10 mins
I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own.
- 1 1⁄2 lbs boneless chicken thighs
- 1⁄2 cup cornstarch (as needed)
- oil (as needed)
- 6 dried hot Thai red chili peppers (6 to 8)
- 12 ounces white mushrooms, quartered
- 1 onion, chopped (or several scallions)
- 1⁄2 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons szechuan hot bean sauce
- 1 teaspoon white pepper
- 1 teaspoon ground szechuan peppercorns
- 1 teaspoon cayenne pepper (optional)
- Cut chicken into small dice and dredge in cornstarch, shaking off.
- Heat enough oil in a wok or deep skillet to fry chicken until it is.
- cooked through, and drain.
- Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
- then add mushrooms and onions, cooking until onions are softened.
- Add cooked chicken back to pan.
- Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
- white pepper and schezuan peppercorns powder along with 1 tablespoons.
- cornstarch and add to wok, stir-frying briefly until sauce thickens.
- If sauce thickens too much, just add a little water but the sauce.
- should be fairly dry.
- Serve with steamed rice if desired.
- Note: if you grind your own peppercorns, make sure you pass it through.
- a sieve or it might be gritty.
- You can also stir-fry the chicken instead of frying it, but the result.
- will not be quite the same, although lower in fat. It is however,.
Holy cow! This recipe is not for the faint of heart! It is intensely spicy so beware, but it also has fantastic flavor. We really enjoyed this dish and will definitely make again. Thanks for posting :)