BETTER THAN TAKEOUT - Spicy Szechuan Chicken Recipe

[@danajohnson5993]

Had this in Chong Ching in 2002. Even though you weren’t supposed to eat the peppers or huajiao, I had a bit of each. Totally and instantly hooked. After years of looking, I finally have 4 Sichuan pepper trees flourishing in my back yard. The thorns are vicious, (protective of their bounty or just to discourage deer browsing ) but the fresh real thing is oh so good! I am waiting for this year’s crop to be ready for harvest. Hint to growers, prune them to low enough to reach. The peppercorns grow on the previous years branches. They grow in full sun to partial shade, but tend to reach for the sky if in a shadier spot.

[@asmeenkhalik5447]

Dana Johnson, THE DISH IS CALLED SZECHUAN CHICKEN, VERY DISRESPECTFUL.

[@knownuser0815]

Chongqing, slightly different from Chengdu 😅

[@ST31N42]

Sorry for the resurrection of a 2 year old post, but what growing zone are you in?

[@danajohnson5993]

@@ST31N42 I’m in zone 7, near Washington DC, though I wouldn’t be surprised if they did fine a bit colder. The American Northern Prickly Ash grows as far north as Canada. Very similar smell to the fruit, but far less potent. Still numbing though. Another name was toothache tree. They tend to leaf out a bit early, and mine got bit by a hard frost once. They put out new leaves and started over.

[@craighavlinek4749]

@@asmeenkhalik5447 You should do your research before making your comment. She is 100% accurate. There are multiple names for this dish and you will more likely find Chong Ching Chicken on a menu, than La Zi Ji. If you order Szechuan Chicken you will not get this dish in the US.

[@mzkent]

I’ve made this over three times already and it’s amazing every time. Your videos are so detailed and helpful!

[@drewdavis1962]

Mandy, l really love your videos. They are the best home cooking lessons I've found any place. As someone just starting to cook I am grateful for your help. And I love Chinese cuisine. I am going through each video. I will support you. Thanks again. Be well.

[@sharongrimley1944]

This is Da BOMB!! We have hunted high & low for restaurants that can cook authentic Szechuan chicken - now we can do it at home!!! Perfectly aromatic, delivering all the Szechuan pepper flavour - magnificent!

[@HighTeaWithTheQueen]

Just fried the chicken twice. I haven't even fried the chillies yet and almost 1/2 the chicken is gone! You can just eat the fried chicken on its own, really amazing. I love your videos and authentic Chinese recipes. Thank you.

[@mikeinaustin6316]

I can't wait to try this. I've wanted to make this for my celiac wife for a long tiem. Our local place also adds carrots, green peppers, celery and sliced garlic and chili oil. Thank you, you have inspired me!

[@crestfallen821]

I now use asian recipes from youtube since 7 years and I have to say that this is an insanely good one!

[@briancooney9952]

That made my mouth water. Me and my coworkers eat like this when we're in China. Wish restaurants in America made stuff like this! Does it matter whether you use Green or Red Peppercorn? I tend to use the Red a lot because i like the lemony taste it has.

[@bim-ska-la-bim4433]

Love this one - the way the Szechuan Peppercorns hits the mouth is great!

[@veronicamarquez2320]

I made this tonight, and it came out delicious!!!Your very clear directions were super helpful. Thank you!

[@johnasumaa9662]

Your videos are very well done, and your instruction is excellent.

[@alexanderveselak9774]

The seasoning on your wok is supreme!

[@tonyoB]

Wow my tummy rumbled just watching this! Can't wait to try!

[@margarets4610]

This is the best! I tried this and turned out great! Thanks for sharing.

[@Forevertrue]

I love your enthusiasm for the food. Thanks for sharing.

[@uk7769]

Made my first batch of Szechuan chicken just now with your videos help. Delish! Thank you! Cheers from Florida!

[@maddogtob]

Still the best Chinese cooking channel

[@imtheradha]

Thanks for the recipe! I had 辣子鸡 several times in Chengdu recently and have been craving it since I’ve been back. :)

[@sakinaarab4922]

Mandy the chicken turned out exquisitely thank you

[@billywhyte6693]

Well Mandy.. Cooked meal for 3 today 😪 ... Crispy chicken in batter / sweet & sour with onions & 3 colour peppers, pinapple (your recipe except - apple cider vinegar & pinapple juice instead of water in sauce). With peas, spring onion & egg fried rice (Thai jasmin rice & recipe like your chkn fr) Beutiful meal - what a difference with your tips. But, goodness!! I used about 6 dishes making the deep fried egg batter chkn.. up to the knuckles in batter like kwik set cement. More dishes & plates to prepare the veg, 2 pots & a wok... Make fried rice & keep it warm in oven while finishing Swt/Sour. It was "better than takeaway" by far... my son was amazed. I was exhausted 😴😪 Thanks for the great tips.... Maybe time for me to get married again & let her cook 😜 x

[@yl7495]

You’re a fantastic dad cooking for your son.

[@namedrop721]

You earned the right to be my friend by saying to the camera ‘it’s not that spicy’ with a straight face

[@sharonliew6936]

Fantastic recipe and I put in just 5 dried chilis. Taste just as awesome. Thanks Mandy

[@BrokenFrameProductions]

Made a vegetarian version of this today (using tofu instead of chicken), and it was delicious! Though since I'm not used to sichuan pepper it did become a bit overwhelming. But that just means that I need to eat more of it. :)

[@taylorthetunafish5737]

suggestion, use hard tofu and fry is until is crispy . It takes a long time, but it will become crispy like meat and it can take on any flavors. Fried hard tofu can take the texture of fried meat; crispy on outside and tender juicy in the middle. Hard tofu does not need breading, just fry till crispy. Then stir fry in aromatics and sauce.

[@calebpicker1476]

Wow! I'm so glad you made this. This looks soooo good!

[@Webgobo]

What kind of ASMR is this? Will definitely cook this.

[@JoseWolff]

fell in love with this dish ever since I had it at Sichuan Impression restaurant in Alhambra

[@myfavorites7992]

I love it a lot! It's so good. I made it so many times. Thanks for sharing.❤

[@mechniack]

Chinese seldom cook intestines, so i had a pork liver, i thought i would try. Cut in in small bite-sized pieces, marinated in corn starch vinegar, soy sauce, thyme, hot paprika, chilli flakes, curry. In a bag, melted some sugar on the pan dropped in the marinated pork liver pieces, added water, let i cook on low under a lid 15 min, then took the lid off and boiled in to thicken the glaze amazingly good, just used spices i had

[@gene1647]

Oh, how that looks so good 🤤

[@SuperGiselle999]

Just got back from Sichuan province and bought all the spices. I'm ready to try this soon! Thank you for sharing! ❤️🌶

[@SoupedUpRecipes]

That is cool you went to sichuan. How was the trip? do you have any favorite sichuan dish that you will recommend?

[@SuperGiselle999]

So far this is my most fave dish in Chengdu 🙌🏻

[@Esther-kq7nv]

@@kenichi407 🤣 LOL! I love your comment. Thanks!

[@BigBlackBe4r]

These recipes will turn us all into better human beings... sooo yummy

[@cryptopraat4932]

I love this! amazing and thanks soo much!

[@samdanafarms4509]

wow! my wife is from chengdu! today is her birthday antwi your video helped me prepare her a wonderful dish👍👍

[@fabulousrobert6607]

Wow 🤩 This looks amazing!!! Right now I’m craving this dish, and some egg rolls, rice. Then later, munch on some beef jerky!

[@jzzanetis]

I’ve made this several times now - so ridiculously delicious!

[@bawsebossy8338]

I've went to about three or four different stores but finally I found all the ingredients I can't wait to make my souped-up dinner LOL

[@GolDreadLocks]

Ooohhh! My mouth is watering! As you know, I love my hot pepper, and this is the ultimate dish!! Thank you once more, I will be making this tonight!!, can't wait!

[@duncanmitchell1689]

love spicy dishes.i will give this a try this sunday my day off.keep up the good work....looking forward to your next video

[@rin2049]

I love szechuan dishes, but we rarely get authentic stuff where I live. I'll be sure to try this recipe out! Thank you for sharing!!

[@vincentross3398]

Thank you for all your recipes.

[@Lex10999]

I love your videos and I've tried so many of them. All so far are Awesome !!! I hope you keep making these fantastic videos for ever :)

[@666dynomax]

4:48 love that wok

[@wyattpervledge2801]

Looks delicious and firey too... My favourite!

[@mrsfrick26]

Hi Mandy I just did your receipe today. 1st attempt turned out very good. My husbabd and I like and enjoy spicy. Thanks a lot.

[@trqhbib]

Well done. Authentic, restaurant style. Just need to hit the foot pedal on the gas burner and get some fire in the wok to smoke up and flavour up the dish. By the way great tip to add a little water from the side of the wok to get some steam to infuse the burnt chiili flavours in the chicken She knows what she is doing.

[@quarterrainbow]

You nailed it, I’ve been doing this dish all wrong. Will use your recipe from now x

[@petervlcko4858]

Best Chinese recipe I saw till now. 😍

[@vimo1601]

Your recipes are great, easy to follow! Thank you

[@dpdthree]

That looks so good!! I will have to try it. Hope you do a vid on how to make Shrimp and lobster sauce (dark). I would LOVE for you to fix that. Thanks again for the videos!!

[@MrGamerAIDZ]

I made it and almost burned my mouth off but it was very very tasty. Thanks a lot for the recipe! :)

[@patriciafrancis7813]

Thanks you for making food that looks complicated into easy meals.

[@johnboy8594]

im happy i found this, my favourite Szechuan restaurant just shut down

[@rickzzz1]

Made this last night. Absolutely amazing! So good I ate the leftovers cold this morning. I followed the recipe exactly. I do have a question: What do you do with the oil after frying? Do you re-use it? I hate to throw out so much oil every time I fry. Thanks!!

[@nekoyon89]

I usually keep leftover oil and re use it again to fry other food jn the future. Probably 2 times is enough, or untiĺ u think it's too black / stinks because u fry fish?

[@MontyGumby]

of course you can and should re-use

[@walterperez3439]

Another beautiful recipe professionally presented very grateful that you shared this great recipe feichang xiexie 🙏🏻🙏🏻❤️🇦🇺🦘🦘🦘

[@cattigereyes1]

Looks very tasty! Thanks for the easy to follow instructions!

[@emiliovianello4251]

I Just cooked it ! Gorgeous! I wanted to take a picture but.. it is already gone 😢

[@TheJESUSCHRISTRULES]

I apply your wisdom in cooking. Thanks.

[@GabrielGarcia-300]

Love those chilis, and pepper

[@Amanda-hp8kn]

Thank you so much. Please add more spicy Chinese recipes. There are a few restaurants here in Pittsburgh, but they are very expensive, so it would be better if I can make these on my own

[@SoupedUpRecipes]

Hi, thanks for watching. I have few spicy recipes that you might like: Homemade Spicy and Numbing Hot Pot Recipe: kzbin.info/www/bejne/qIbOZIqVaM5qhqM Kung Pao Chicken Recipe: kzbin.info/www/bejne/iHebkoNmeLyLgcU Szechuan chili Sauce: kzbin.info/www/bejne/p6Ddgah8ZtGIarM

[@DanielDiaz-tl6lo]

i cant wait to try it! my family loves peppers.

[@vampdreamerawesome1275]

Excellent video with great simple instructions! Thank you!

[@paulkinkade1967]

My mouth is watering.

[@thomasl.1425]

Great recipes! Thank you!

[@amitghaste]

looks so yum, there is a restaurant near me that does this recipe, so I know this turns out awesome.

[@Thundaarr]

No this doesn't look crazy. It looks amazing

[@chasein7019]

You gotta be kidding me. I could start a camp fire with the flames coming out of my ass from all those peppers.

[@matowixunplugged7927]

I eat all the chillies in this dish my anus is never even warm the next day

[@DiscoveringFrenchRed]

Most people do not eat the chilies. They are there for flavoring the chicken.

[@-badkarma--1562]

I made it and it was AWESOME!!! Thank you!

[@geetanjalirai7676]

you are super.all yourrecipes are wonderful.

[@leroysameul6377]

I always enjoy your program I'm going to purchase me a Chinese wok what type do recommend ty one love from Jamaic

[@kellyw.1779]

YUMMY!!! Looks delicious...I want some now! Lol TFS Your recipes are amazing! Hugs from Texas! : )

[@johns311]

Looks awesome, love your videos.

[@drpeemac]

Good work...youbjave earned one suby...keep it up.

[@mondoenterprises6710]

Lovely video. Thanks very much!

[@danajohnson5993]

PS. Difficult but possible to grow from seed. Seed coat repels moisture and requires scarifying, or perhaps a trip through a bird’s gut to allow enough water to germinate. Most of the seeds that you find in USA shipments have been heated to 140 degrees F sterilize them. Unfortunately it kills the germ too. The regulations have been recently changed to eliminate that requirement, but the Chinese suppliers hav mostly not realized this. The first batch of Hua Jiao I bought was probably smuggled in, but was incredibly potent. I couldn’t keep them in the kitchen because even in a plastic jar, the strong aroma filled the kitchen. That was the last if the good stuff, but recently something about halfway close to that is being imported and blowing away the cooked bags you find in Chinese groceries. Hopefully this will continue to change for the better. There are a number of varieties including the green pictured here. There are also various varieties of the red which have more or less subtle flavor variations. Still trying to get viable seeds...

[@spokescoffeeroaster5201]

will you let me know if you find some viable seeds or peppercorns that are better quality?

[@capt.sandyvagoo6619]

I cannot wait to get my hands on some Chinese peppercorns where I am. As soon as I do I know what I'm making!!!!

[@davidd9707]

I want to make this! Thanks for uploading!

[@marie42ify]

I love this!! Hubby will love it too. Thank you so much for this recipe :)

[@Ernthir]

wow that looks really delicious

[@LarryFournillier]

Great recipe, Mandy! I'll definitely give this one a try. I think the only ingredient I might have a little problem sourcing is the Sichuan peppercorn. Are they available at most Asian markets?

[@SoupedUpRecipes]

I think so. Sichuan peppercorn is a pretty popular ingredient.

[@LarryFournillier]

Souped Up Recipes thank you!

[@sennenzen7698]

Souped Up Recipes Greetings of Peace and Light. Outside China, Sichuan (Szechuan) peppercorns are not so easily available. In South East Asia, they may be bought from Chinese herbalist stores. The peppercorns make up one of the ingredients of Five Spice Powder as well as other medicine to improve libido. Best regards.

[@romeojames89]

You don't need to ask i love Chinese food 👍👍👍👌👌👌👌😍😍😍😍😍😍😁😁

[@Shin-ei_Official]

I make your Kung Pao recipe twice a week. Can't wait to make this one!

[@daltonmedina9902]

Thank you

[@one2boogie]

I love Wednesday....thanks for the upload Mandy

[@Lesliejbm]

Thanks for sharing! 👏👏👏👏

[@roedoejedeoerreder]

at 1:10 there's a spice added after the five spice that's not listed, what is that???

[@Chewy41915]

After the 5 spice is the salt (to taste).

[@SnowPout]

May you do beef chow fun next? ^_^ this looks good

[@charlesrocks]

This looks absolutely amazing.

[@Mategeneral]

Can you make this dish with fresh chili? I am not sure what does the dried aspect influence.

[@cookingwithmalin4083]

Looks delicious!

[@yahudahbenisrael3774]

Greetings!! If you haven't already done so, would you please share a bourbon chicken with rice and vegetables recipe? Thank you for sharing your gift with us.

[@syeewhapoh8731]

Do you rinse the dried chillies before you cook them?

[@mm-yt8sf]

do you eat the red peppers too? or are they like bay leaves and only serve to flavor the rest of the dish but not to be eaten themselves?

[@luciemywallace9558]

Wish I see this a couple of days ago!

[@bobmateljan6986]

I hope you are as nice in person as you seem on your videos, that would be rare and wonderful.

[@HammerofThor00]

Looks so good!!!

[@kingpickle3712]

I’m in love 😍❤️🥰

[@mohoodmthmosn1303]

I love your cooking

[@lsanderson40]

Good recipe!

[@ricardogarcia1488]

Can you send us the link for the strainer you use to remove chicken from the hot oil. Thanks.

[@rubinanaveed7735]

Looks delicious what do you do with the leftover chillies when your done eating the chicken. They are way too much and I hate trashing them.

[@SoupedUpRecipes]

You can pick out the chilies and blend them and make it into chili oil! I have a video about that: kzbin.info/www/bejne/j6exZq2Pqd2rjrs

[@romeojames89]

Rubina Naveed me too

[@westernrider100]

Leftover chilies are a gift from the ancient gods. They are useful in my humble kitchen. I throw them into the broth to simmer when I make Hot and Sour Soup or Thai soups like Tom Yum. Also, come winter, use them when you are making a big pot of chili. Throw 'em in at the start and they will soften up nicely and help flavor the chili.

[@amitghaste]

ha ha, that is what I did with the takeout I got (a restaurant near me makes this dish), I was left with a ton of chilies