Spicy Sichuan Peppercorn Chicken
Spicy Sichuan Peppercorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Cornstarch
- 1 teaspoon Sesame oil
For the Stir-Fry Sauce
- 2 tablespoons Sichuan peppercorns, lightly toasted and ground
- 4-6 Dried red chilies, stems removed, roughly chopped (adjust to spice preference)
- 2 tablespoons Soy sauce
- 1 tablespoon Chili bean paste (Doubanjiang)
- 1 tablespoon Shaoxing wine
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1/4 cup Water
For Stir-Frying
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 Scallions, white and green parts separated, chopped
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a small bowl, whisk together all the ingredients for the stir-fry sauce: ground Sichuan peppercorns, chopped dried chilies, soy sauce, chili bean paste, Shaoxing wine, rice vinegar, sugar, cornstarch, and water. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min•🌡️ 400
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400
- 5
Give the stir-fry sauce a quick whisk to recombine the cornstarch. Pour the sauce into the wok and bring to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 350
- 6
Return the cooked chicken to the wok. Add the green parts of the scallions. Toss everything together to coat the chicken evenly with the sauce. Cook for another minute until heated through.
⏱️ 2 min•🌡️ 350
- 7
Serve immediately, typically with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Peppercorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Cornstarch
- 1 teaspoon Sesame oil
For the Stir-Fry Sauce
- 2 tablespoons Sichuan peppercorns, lightly toasted and ground
- 4-6 Dried red chilies, stems removed, roughly chopped (adjust to spice preference)
- 2 tablespoons Soy sauce
- 1 tablespoon Chili bean paste (Doubanjiang)
- 1 tablespoon Shaoxing wine
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1/4 cup Water
For Stir-Frying
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 Scallions, white and green parts separated, chopped
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes.
⏱️ 5 min - 2
In a small bowl, whisk together all the ingredients for the stir-fry sauce: ground Sichuan peppercorns, chopped dried chilies, soy sauce, chili bean paste, Shaoxing wine, rice vinegar, sugar, cornstarch, and water. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min•🌡️ 400 - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min•🌡️ 400 - 5
Give the stir-fry sauce a quick whisk to recombine the cornstarch. Pour the sauce into the wok and bring to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 350 - 6
Return the cooked chicken to the wok. Add the green parts of the scallions. Toss everything together to coat the chicken evenly with the sauce. Cook for another minute until heated through.
⏱️ 2 min•🌡️ 350 - 7
Serve immediately, typically with steamed rice.
⏱️ 1 min