Sichuan Pepper Chicken
Sichuan Pepper Chicken is a bold and flavorful dish that brings the fiery allure of Chinese cuisine straight to your table. This quick and satisfying recipe combines tender, bite-sized chicken thighs with the tongue-tingling heat of roasted Sichuan peppercorns and dried chilies, balanced by aromatic ginger, garlic, and a savory soy-based marinade. Perfectly stir-fried in a hot wok for a slightly caramelized finish, this dish is elevated with a touch of Shaoxing wine and finished with fresh scallions for a pop of color and flavor. Serve it piping hot with steamed rice or noodles for a restaurant-quality meal ready in under 30 minutes. Whether you're a spice lover or craving authentic Sichuan flavors, this irresistible combination of spice, aroma, and umami is sure to delight your taste buds.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 teaspoons Sichuan peppercorns
- 6 pieces Dried red chilies
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 3 stalks Scallions
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, mix the soy sauce, dark soy sauce, Shaoxing wine, cornstarch, and water to create a marinade. Add the chicken pieces and let them marinate for 15 minutes.
Meanwhile, dry roast the Sichuan peppercorns in a pan over medium heat for 1-2 minutes until fragrant. Coarsely grind them with a mortar and pestle or spice grinder, and set aside.
Cut the dried red chilies into 2-3 pieces each, discarding the seeds if you prefer less heat. Mince the garlic and ginger, and thinly slice the scallions.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Add the dried chilies and ground Sichuan peppercorns to the hot oil. Stir-fry for 30 seconds to release their aroma, being careful not to burn them.
Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
Increase the heat to high and add the marinated chicken. Stir-fry for 5-6 minutes until the chicken is cooked through and slightly caramelized.
Sprinkle the sugar and salt over the chicken, then toss in the scallions. Stir-fry for 1 more minute to combine.
Serve hot with steamed rice or noodles for a satisfying and spicy meal.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 431 mg | 9% | |
*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.
