4with a vegetable and rice.
By Irene Kuo
A chunky, spicy Szechuan dish, using a whole chicken, boned, so that you have both white and dark meat. The chicken cubes are first deep-fried, then tumbled in chili oil and seasonings. Dark and glistening, the chicken is tender but firm. It is aromatic of vinegar, but the taste isn’t at all sour. It is delicious hot or cold. It serves 4 with a vegetable and rice. Mushroom-smothered Bean Curd and Stir-fried Spinach would go well with it.