Smoky Red Pepper Chicken

Preparation info
  • Serves


    as part of a rice-based meal
    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

Down the street from us is a pleasant restaurant that serves good Sichuan and Hunan food. When our oldest son was about three years old, he developed a passion for the “General George Chicken” on the menu, a version of a Sichuan favorite that features seared (and searingly hot) dried red peppers. The waiter would always look worried when we ordered it, but with the peppers and onions moved to one side, Dominic would work his way through a whole plate of spicy chicken. Parents were granted o