The Dacula Cookbook
Skip the Takeout and Try Spicy Szechuan Chicken
For those of you used to the sweet version of Szechuan chicken, be prepared for a spicy kick.
Ever since my husband and I married almost 23 years ago, my mother-in-law has given us an annual subscription to Southern Living. So, for the past 23 years, I have been tearing pages of recipes out of Southern Living and sticking them in a folder. Some I try and then discard, others -- like spicy Szechuan chicken -- I make over and over and over. The recipe below is a slightly modified version of one that ran in Southern Living 15 years or so ago. Regrettably, my photo is not nearly as lovely as the one on the magazine page, but you get the idea. When we get Chinese takeout, nine times out of 10, I order Szechuan chicken. This is nothing like that Szechuan chicken. It is quite spicy just following the recipe and I like to add even more …
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