Szechuan Crunchy Chicken

This chicken is called hsiang-su in Chinese, meaning fragrant and crunchy. It is a specialty of the Szechuan school of cooking. Salted, steamed, dusted with flour, and then deep-fried, this chicken indeed lives up to its name. Very much overshadowed by the famous duck of the same name, it is usually made only as a second choice. But it is delicious and certainly deserves recognition on its own.

This chicken is traditionally accompanied by Chinese Pancakes or buns, but it is a