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Spicy Szechuan Chicken
35min
4 servings
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This fiery Spicy Szechuan Chicken delivers an authentic taste of Sichuan cuisine with its bold combination of heat, tingling Szechuan peppercorns, and complex flavors. Tender chicken pieces are stir-fried with an abundance of dried chilies, garlic, and ginger, then coated in a savory-spicy sauce that balances heat with subtle sweetness. The signature "ma la" (numbing and spicy) sensation makes this dish an exciting culinary adventure that's perfect for spice enthusiasts looking for a genuine taste of southwestern Chinese cooking.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Ingredients
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Steps
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Prepare the chicken
Remove skin and bones from chicken thighs. Cut into 1-inch cubes. Place in a bowl.
Marinate the chicken
Add soy sauce, Shaoxing wine, cornstarch, and white pepper to the chicken. Mix well to coat evenly. Let marinate for 15 minutes.
Prepare the Szechuan peppercorns
In a dry skillet over medium heat, toast the peppercorns for 1-2 minutes until fragrant. Remove from heat and let cool. Grind half of the peppercorns into a powder using a spice grinder or mortar and pestle. Leave the other half whole.
Prepare the sauce
In a small bowl, combine all sauce ingredients. Whisk until cornstarch is dissolved and sugar is incorporated. Set aside.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Prepare the ginger
Peel the ginger. Mince finely.
Prepare the green onions
Wash thoroughly. Cut into 1-inch pieces, separating white and green parts.
Prepare the bell pepper
Wash thoroughly. Remove stem and seeds. Cut into 1-inch pieces.
Prepare the dried chilies
Cut chilies in half. Remove and discard seeds for less heat if desired.
Heat the wok
Heat a wok or large skillet over high heat until smoking. Add vegetable oil.
Stir-fry the aromatics
Add dried chilies and whole Szechuan peppercorns to the hot oil. Stir-fry for 30 seconds until fragrant and the chilies begin to darken. Be careful not to burn them.
Add garlic and ginger
Add minced garlic and ginger. Stir-fry for 15-20 seconds until fragrant.
Cook the chicken
Add the marinated chicken to the wok. Spread out in a single layer. Let cook undisturbed for 1 minute to sear. Stir-fry for another 3-4 minutes until chicken is nearly cooked through.
Add vegetables
Add bell pepper and white parts of green onions. Stir-fry for 2 minutes until vegetables begin to soften.
Add the sauce
Give the sauce a quick stir (cornstarch may have settled). Pour into the wok. Stir continuously as the sauce thickens, about 1-2 minutes.
Season with salt
Add salt to taste. Stir to combine.
Finish with oil and peppercorns
Heat the remaining tablespoon of vegetable oil in a small pan until shimmering. Remove from heat and immediately add to the chicken dish. Add sesame oil and ground Szechuan peppercorns. Stir to combine.
Add green onion tops
Add the green parts of the green onions. Toss briefly to combine.
Serve
Transfer to a serving dish. Serve immediately with steamed rice.
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