Spicy Szechuan Chicken
A fiery and aromatic Chinese classic featuring tender chicken tossed in a bold, numbing, and savory chili sauce.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized cubes (700g)
- •1 tbsp soy sauce
- •1 tbsp Shaoxing rice wine
- •1 egg white
- •3 tbsp cornstarch
- •3 tbsp vegetable oil, divided
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, minced
- •4 green onions, sliced, white and green parts separated
- •1/2 cup dried red Szechuan chili peppers (30g)
- •1.5 tbsp whole Szechuan peppercorns
- •3 tbsp low-sodium soy sauce
- •1 tbsp Chinkiang black vinegar
- •1 tbsp granulated sugar
- •1/4 cup low-sodium chicken broth (60ml)
- •1 tsp toasted sesame oil
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, Shaoxing rice wine, and egg white. Marinate for 10 minutes at room temperature.
- 2
Add the cornstarch to the marinated chicken and toss well until each piece is evenly coated without dry spots.
- 3
In a small bowl, whisk together the 3 tablespoons soy sauce, Chinkiang black vinegar, sugar, and chicken broth to create the stir-fry sauce.
- 4
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering hot.
- 5
Add the coated chicken pieces in a single layer. Sear without moving for 2 minutes, then stir-fry until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from the wok and set aside.
- 6
Turn the heat down to medium and add the remaining 1 tablespoon of vegetable oil to the same wok.
- 7
Add the Szechuan peppercorns and dried red chilies, stirring constantly for about 30 seconds until fragrant and slightly darkened, being careful not to burn them.
- 8
Add the minced garlic, ginger, and white parts of the green onions, stir-frying for another 30 seconds until aromatic.
- 9
Pour the prepared sauce mixture into the wok, letting it bubble and thicken slightly for about 1 minute.
- 10
Return the cooked chicken to the wok and toss rapidly until all the pieces are well coated in the glossy, spicy sauce.
- 11
Drizzle with toasted sesame oil, garnish with the remaining green onion slices, and serve immediately.
💡 Chef tips
- Adjust the amount of dried Szechuan chilies and peppercorns up or down depending on your preference for heat and the characteristic mouth-numbing sensation.
- Ensure your wok is screaming hot before adding the chicken to prevent it from sticking and to achieve a crispy exterior.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet.
✅ How it should turn out
The finished dish should feature a glossy, vibrant red sauce clinging to tender chicken pieces, releasing a pungent aroma of toasted chilies and fragrant Szechuan peppercorns with a deeply savory, spicy, and slightly tart flavor profile.