Chengdu Chicken
Dive into the bold and electrifying flavors of Chengdu Chicken, a signature Sichuan dish that brings the perfect balance of heat, tang, and umami straight to your table. Tender, marinated chicken thighs are stir-fried with aromatic garlic, ginger, and scallions, then coated in a savory, spicy sauce made with doubanjiang (Sichuan chili bean paste), soy sauce, and a touch of sugar. The dish gets its authentic kick from fragrant Sichuan peppercorns and dried red chilies, creating a tongue-tingling sensation that’s characteristic of classic Sichuan cuisine. Quick to prepare in just 35 minutes, this restaurant-quality stir-fry pairs beautifully with steamed white rice for an easy yet unforgettable meal. Perfect for spice enthusiasts and anyone looking to explore Chinese cooking, Chengdu Chicken is your gateway to a fiery, flavor-packed dining experience!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 8 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 3 stalks Scallions, chopped
- 1 tablespoon Doubanjiang (Sichuan chili bean paste)
- 1 teaspoon Sugar
- 1 teaspoon Dark soy sauce
- 2 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces.
In a bowl, mix the chicken with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Let marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until aromatic, being careful not to burn them.
Add the marinated chicken to the wok and stir-fry for 5-6 minutes, or until the chicken is lightly browned and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the doubanjiang (Sichuan chili bean paste) and stir-fry for another 30 seconds to release its flavor.
Return the cooked chicken to the wok along with the sugar, dark soy sauce, and 2 tablespoons of water. Stir well to coat the chicken in the sauce.
Add the chopped scallions and stir-fry for an additional minute. Adjust seasoning if needed.
Transfer the Chengdu Chicken to a serving plate and serve hot with steamed white rice.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
