Dry-fried chicken (Ganbian ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 186) by Fuchsia Dunlop

  • scallions
  • chicken thighs
  • fresh ginger
  • superfine sugar
  • Sichuan peppercorns
  • chile oil
  • dried chiles
  • dark soy sauce
  • Sichuan chile bean paste
  • long green Turkish peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 16, 2021

    We really enjoyed this but I agree that I would salt my chicken next time. All of the flavors together were really wonderful.

  • cheffreddie on August 13, 2021

    Delicious dish, but I did add a little shaoxing cooking wine to deglaze my cast iron at one point as some of the aromatics were starting to stick. If you're like me and don't own a nice big wok, you might want to cook the ingredients in stages to prevent the ingredients from crowding and help achieve a nice sear.

  • slouj on August 08, 2020

    Gorgeous recipe! Spicy but not too spicy and perfectly balanced flavours. Yum!

  • JLDuck on June 29, 2020

    Absolutely use thighs, if available, rather than breasts. Delicious.

  • clcorbi on December 30, 2016

    Delicious! We used chicken breasts which stayed nice and moist, but I'd still try this with thighs next time. I didn't salt my chicken this time, but would next time. Very nice and flavorful.

  • stockholm28 on April 08, 2014

    Great flavors. Used chicken thighs as suggested.

  • okcook on October 22, 2013

    I agree with the chicken thighs being the cut to use. Love this dish. Surprisingly not too hot, unless of course you eat the whole chili. This dish will keep nicely in the oven while you prepare other stir fries.

  • Snadra on November 25, 2011

    This works better with thighs than breasts, but is alright with breasts if the meat isn't cut too small. It really is fragrant and spicy and numbing -very nice. Watch the salt if your chile paste is as salty as mine!

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