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Bon Bon Chicken - Szechuan

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Szechuan cuisine is known for savory dishes and this one does not disappoint. Spicy red chilis and peppercorns add a nice pinch of heat to the tender boneless chicken.


  • 4 cups Water
  • 1 1/4 lb Chicken (skinned, boned)
  • 1 Cucumber (peeled and thinly sliced)
  • 1/2 tsp Salt
  • 4 Bean Sheets (or 2 oz noodles)
  • 3 cups Hot water
  • 1/2 tsp Peppersalt (see below)
  • 1/2 tsp Garlic (minced)
  • 2 tsp Ginger Root (minced)
  • 2 tsp Sugar
  • 1 tbsp Worcestershire Sauce
  • 3 tbsp Soy Sauce
  • 1 tbsp Chili Oil (see below)
  • 4 1/2 tsp Sesame Oil
  • 4 1/2 tsp Sesame Paste (or butter)
  • 2 tbsp Szechuan Peppercorns
  • 2 tbsp Salt
  • 1 cup Peanut Oil
  • 1/2 cup Sesame Oil
  • 1 cup Hot Red Peppers (chopped)
  • 5 tsp Red Cayenne Pepper


  • 1. Bring 4 cups water to a boil in a large saucepan; reduce heat to medium; add chicken; cover and simmer 20 minutes; remove chicken and cool, reserving broth in saucepan; sprinkle cucumber slices with salt and let stand for 15 minutes; squeeze slices to remove water; arrange on a platter; soak bean sheets or noodles in 3 cups hot water 5 minutes to soften; bring chicken broth to a boil; cut bean sheets into 1/2 inch widths or noodles into 4 inch lengths; place in a large strainer and dip into boiling broth 5 seconds; drain well and arrange on top of cucumbers; cut chicken into 2 inch by 1/3 inch shreds with a cleaver; place chicken shreds on top of noodles; sprinkle with Peppersalt, garlic and ginger; combine ingredients for Seasoning Sauce in a small bowl and mix well; pour sauce over chicken; serve at room temperature; toss at table just before serving.
  • 2. Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container. Makes about 1/4 cup.
  • 3. Heat oil in a small saucepan over medium-low heat 1 minute until a piece of chopped pepper sizzles when dropped into the oil; remove saucepan from heat; add chopped peppers with seeds to hot oil; cover and let it sit 10 minutes; stir in cayenne pepper to mix well; cover and let stand at room temperature for 8 hours; strain into a jar; cover and refrigerate.

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