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Spicy Szechuan Chicken

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35min

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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

Read instructions and get ready to cook

1
Prepare the chicken

Remove skin and bones from chicken thighs. Cut into 1-inch cubes. Place in a bowl.

2
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.

3
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.

4
Prepare the sauce

In a small bowl, combine all sauce ingredients. Whisk until cornstarch is dissolved and sugar is incorporated. Set aside.

5
Prepare the garlic

Peel the garlic cloves. Mince finely.

6
Prepare the ginger

Peel the ginger. Mince finely.

7
Prepare the green onions

Wash thoroughly. Cut into 1-inch pieces, separating white and green parts.

8
Prepare the bell pepper

Wash thoroughly. Remove stem and seeds. Cut into 1-inch pieces.

9
Prepare the dried chilies

Cut chilies in half. Remove and discard seeds for less heat if desired.

10
Heat the wok

Heat a wok or large skillet over high heat until smoking. Add vegetable oil.

11
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.

12
Add garlic and ginger

Add minced garlic and ginger. Stir-fry for 15-20 seconds until fragrant.

13
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.

14
Add vegetables

Add bell pepper and white parts of green onions. Stir-fry for 2 minutes until vegetables begin to soften.

15
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.

16
Season with salt

Add salt to taste. Stir to combine.

17
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.

18
Add green onion tops

Add the green parts of the green onions. Toss briefly to combine.

19
Serve

Transfer to a serving dish. Serve immediately with steamed rice.

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