Szechuan Peppercorn Chicken
Get ready to tantalize your taste buds with this bold and flavorful Szechuan Peppercorn Chicken recipe! Perfectly tender chicken pieces are coated in a light cornstarch crust, fried to golden perfection, and tossed in a fiery, aromatic blend of toasted Szechuan peppercorns, dried red chilies, garlic, and ginger. A savory sauce made with soy sauce, hoisin, and rice vinegar adds layers of umami and a subtle sweetness, while a finishing touch of fresh spring onions brings a burst of freshness. This quick and easy stir-fry, ready in just 35 minutes, delivers authentic Szechuan heat and numbing spice that pairs beautifully with steamed rice or noodles. Dive into the perfect balance of flavors and textures with this must-try Chinese-inspired dish!
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Recipe Information
Ingredients
- 500 grams chicken breasts (boneless, skinless)
- 2 teaspoons Szechuan peppercorns
- 8 pieces dried red chilies
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 80 milliliters water
- 3 tablespoons vegetable oil
- 2 stalks spring onions (scallions)
- 1 teaspoon sugar
- 0.5 teaspoon salt
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Toast the Szechuan peppercorns in a dry skillet over medium heat for about 1-2 minutes, until aromatic. Grind them into a coarse powder using a mortar and pestle or spice grinder.
Finely chop the garlic and ginger, and cut the spring onions into 1-inch pieces. Set aside.
In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and water. Stir until well combined and set aside.
In a separate bowl, coat the chicken pieces with cornstarch and a pinch of salt.
Heat the vegetable oil in a wok or large skillet over high heat. Once hot, add the chicken pieces in batches and fry until golden brown and cooked through. Remove and set aside on a plate lined with paper towels.
In the same wok, reduce the heat to medium and add the dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the toasted and ground Szechuan peppercorns into the wok and stir to combine.
Return the cooked chicken to the wok and toss with the aromatics for 1-2 minutes.
Pour the soy sauce mixture over the chicken, stirring quickly to coat the chicken evenly. Let the sauce thicken slightly for 1-2 minutes.
Add the spring onions and stir-fry for another minute.
Serve hot with steamed rice or noodles, garnished with extra spring onions if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1773 mg | 38% | |
*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.
