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Szechuan Fried Chicken

(Sze Chuen Jar Gai)

From Charmaine Solomon, The Complete Asian Cookbook

Serves: 6


  • 1 lb. chicken breast
  • 4 tbs. cornstarch
  • 1 tsp. salt
  • 1/2 tsp. five spice powder

  • 1/2 c. chicken stock
  • 2 tsp. sugar
  • 1 tbs. soy sauce
  • 1/2 tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsp. Chinese wine or dry sherry
  • extra 1/4 tsp. five spice powder
  • 1/4 tsp. black pepper

  • 2 tsp. cornstarch
  • 1 tbs. cold water

  • 1/2 c. oil for frying
  • 15 dried red chiles, seeded
  • 2 cloves garlic, finely chopped
  • 2 tsp. ginger, finely chopped
  • 4 scallions, chopped in 2-inch lengths


  1. Bone chicken breasts. Cut meat into bite-size pieces. Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
  2. Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
  3. Mix cornstarch and cold water.
  4. Heat oil very hot. Add 1/3 of the chicken pieces, and fry on high heat to brown all over. Repeat until all chicken is cooked, draining each batch on absorbent paper.
  5. Pour off all but 2 tbs. of oil. Add chiles, garlic, and ginger, and stir fry until garlic is golden. Add scallions and toss for a few seconds. Add stock mixture and bring to a boil. Stir cornstarch mixture and add; stir until thickened. Add chicken and toss to heat through.


  • I cook the chicken in a deep fryer.
  • I usually use three dried chiles, and don't bother seeding them, since they get thrown out anyway. I can't imagine wanting to use more.

Keywords: Chinese, Chicken.