Sichuan Pepper Chicken
Numbing and aromatic, crispy outside and tender inside—this classic Sichuan chicken dish awakens the appetite with the bold flavors of Sichuan peppercorns and dried chilies.
Ingredients
14 items- boneless chicken thighs 400g
- dried red chilies 20g
- Sichuan peppercorns 10g
- ginger 10g
- garlic 3 cloves
- garlic chives or scallions 2 stalks
- light soy sauce 2 tbsp
- cooking wine (Shaoxing) 1 tbsp
- white pepper powder 1/2 tsp
- sugar 1 tsp
- cornstarch 1 tbsp
- salt 1/4 tsp
- cooking oil as needed
- roasted white sesame seeds 1 tbsp
Nutrition
Steps （7 steps）
Cut chicken thighs into 1.5 cm cubes. Combine with 1 tbsp cooking wine, 1 tbsp soy sauce, 1/2 tsp white pepper, 1 tbsp cornstarch, and a pinch of salt. Mix well and marinate for 15 minutes until sticky.
Cut dried chilies into small sections and remove seeds. Prepare Sichuan peppercorns. Slice ginger and garlic. Cut garlic chives into diagonal sections.
Heat enough oil (about 200ml) in a wok over medium heat to 160°C (bubbles form around chopsticks). Add chicken cubes and fry until golden and crispy, about 3 minutes. Drain.
Leave about 1 tbsp oil in the wok. Reduce to low heat, add dried chilies and Sichuan peppercorns. Stir-fry until chilies turn deep red and peppercorns fragrant (about 30 seconds), being careful not to burn.
Add sliced ginger and garlic. Sauté over medium heat for 10 seconds. Add fried chicken, turn to high heat, and stir-fry quickly.
Pour 1 tbsp soy sauce and 1 tsp sugar along the edge of the wok. Stir-fry over high heat until sauce evenly coats chicken, about 30 seconds.
Add garlic chives and stir-fry until slightly wilted (about 15 seconds). Turn off heat, sprinkle with white sesame seeds, and serve.
Tips
Marinating and deep-frying the chicken locks in moisture for a tender texture. Fry chilies and Sichuan peppercorns over low heat to release their numbing aroma without burning. Use high heat at the final stage for excellent wok hei.
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