Chengdu Chicken

Nutriscore Rating: 65/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

9 steps

1. Cut the chicken thighs into bite-sized pieces.

2. 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.

3. 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.

4. 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.

5. 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.

6. Add the doubanjiang (Sichuan chili bean paste) and stir-fry for another 30 seconds to release its flavor.

7. 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.

8. Add the chopped scallions and stir-fry for an additional minute. Adjust seasoning if needed.

9. Transfer the Chengdu Chicken to a serving plate and serve hot with steamed white rice.

Nutrition Facts

1 serving (183.2g)

Calories		398
% Daily Value*
Total Fat		24.2 g	31%
	Saturated Fat	5.3 g	27%
	Polyunsaturated Fat	6.2 g
Cholesterol		131 mg	44%
Sodium		669 mg	29%
Total Carbohydrate		9.9 g	4%
	Dietary Fiber	1.1 g	4%
	Total Sugars	2.0 g
Protein		34.6 g	69%
Vitamin D		0.2 mcg	1%
Calcium		38 mg	3%
Iron		2.0 mg	11%
Potassium		470 mg	10%

*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.

Source of Calories

Fat: 870 cal (55.0%%)

Protein: 554 cal (35.0%%)

Carbs: 157 cal (9.9%%)