Spicy Sichuan Peppercorn Chicken
Spicy Sichuan Peppercorn Chicken
Ingredients
For the Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 4 each dried red chilies, stems removed, halved
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch, mixed with 2 tablespoons water
For Stir-Frying
- 3 tablespoons vegetable oil
- 2 each scallions, white and green parts separated, cut into 1-inch pieces
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
While the chicken marinates, prepare the sauce. In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, sugar, and chicken broth. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried red chilies, minced garlic, and minced ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min•🌡️ 375
- 5
Add the ground Sichuan peppercorns and stir-fry for another 15 seconds.
⏱️ 1 min•🌡️ 375
- 6
Pour the prepared sauce mixture into the wok. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 375
- 7
Return the cooked chicken to the wok. Add the white parts of the scallions. Toss everything together to coat the chicken evenly with the sauce. Cook for another 1-2 minutes until heated through.
⏱️ 2 min•🌡️ 375
- 8
Garnish with the green parts of the scallions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Peppercorn Chicken
Ingredients
For the Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 4 each dried red chilies, stems removed, halved
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch, mixed with 2 tablespoons water
For Stir-Frying
- 3 tablespoons vegetable oil
- 2 each scallions, white and green parts separated, cut into 1-inch pieces
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
While the chicken marinates, prepare the sauce. In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, sugar, and chicken broth. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min•🌡️ 375 - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried red chilies, minced garlic, and minced ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min•🌡️ 375 - 5
Add the ground Sichuan peppercorns and stir-fry for another 15 seconds.
⏱️ 1 min•🌡️ 375 - 6
Pour the prepared sauce mixture into the wok. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min•🌡️ 375 - 7
Return the cooked chicken to the wok. Add the white parts of the scallions. Toss everything together to coat the chicken evenly with the sauce. Cook for another 1-2 minutes until heated through.
⏱️ 2 min•🌡️ 375 - 8
Garnish with the green parts of the scallions before serving.
⏱️ 1 min