Szechuan Spicy Chicken
Experience the bold, tongue-tingling heat and aromatic depth of authentic Szechuan cuisine right in your own kitchen.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized cubes (700g)
- •1 tbsp Shaoxing rice wine
- •1 tbsp soy sauce
- •1 tsp cornstarch
- •1/2 tsp salt
- •3 tbsp neutral cooking oil, divided
- •1 cup dried red Szechuan chili peppers, cut into 1-inch segments (50g)
- •1 tbsp whole Szechuan peppercorns
- •3 cloves garlic, thinly sliced
- •1 inch fresh ginger, julienned
- •4 scallions, cut into 1-inch lengths, separating white and green parts
- •1 tbsp light soy sauce
- •1 tsp dark soy sauce
- •1 tsp Chinese black vinegar (Chinkiang vinegar)
- •1 tsp sugar
- •1/2 tsp toasted sesame oil
Instructions
- 1
In a medium bowl, combine the diced chicken with Shaoxing rice wine, 1 tablespoon soy sauce, cornstarch, and salt. Mix well and let marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the light soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and toasted sesame oil to create the stir-fry sauce.
- 3
Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat until hot.
- 4
Add the marinated chicken pieces in a single layer and pan-fry without disturbing for 2 to 3 minutes until golden brown on the bottom.
- 5
Flip the chicken and stir-fry for another 4 to 5 minutes until cooked through and slightly crispy. Remove the chicken from the wok and set aside on a plate.
- 6
Add the remaining 1 tablespoon of oil to the same wok over medium-low heat.
- 7
Add the whole Szechuan peppercorns and dried Szechuan chili peppers, stirring constantly for about 1 minute until fragrant and the oil turns reddish, taking care not to burn the chilis.
- 8
Add the sliced garlic, julienned ginger, and the white parts of the scallions to the wok, stir-frying for 30 seconds until aromatic.
- 9
Return the cooked chicken to the wok and turn the heat up to high.
- 10
Pour the prepared sauce mixture around the edge of the wok and toss everything vigorously for 1 to 2 minutes until the sauce is reduced and evenly coats the chicken.
- 11
Toss in the remaining green parts of the scallions, give one final stir, and remove from heat immediately.
- 12
Transfer to a serving plate and serve hot with steamed white rice.
💡 Chef tips
- Adjust the amount of dried Szechuan chilis and peppercorns up or down depending on your personal tolerance for spice and the characteristic numbing sensation.
- Ensure your wok is very hot before adding the chicken to achieve a great sear without sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
✅ How it should turn out
The finished dish features tender, golden chicken pieces enveloped in a glossy, fiery sauce, punctuated by the unmistakable citrusy aroma and tongue-tingling numbing spice of Szechuan peppercorns.