Description

Sichuan Pepper Chicken is a bold, flavorful dish originating from China’s Sichuan province, famous for its tongue-tingling, spicy, and aromatic cuisine. The dish is characterized by the use of Sichuan peppercorns, which give it a unique numbing sensation (known as “mala”), combined with dried red chilies, soy sauce, ginger, garlic, and other fragrant spices. The result is a dish that is savory, spicy, and slightly citrusy, with a deep umami flavor.

This dish is perfect for spice lovers who enjoy authentic Chinese stir-fry flavors. Whether you’re cooking for a weeknight dinner or an Asian-themed feast, Sichuan Pepper Chicken will impress with its bold taste and vibrant aroma. It pairs perfectly with steamed rice or stir-fried noodles and is a must-try for anyone who enjoys Sichuan cuisine.

Ingredients

Scale

Main Ingredients:

500g (1 lb) boneless chicken (thighs or breast), cut into bite-sized pieces
2 tablespoons cornstarch (for coating)
2 tablespoons vegetable oil (for frying)
10–15 dried red chilies, cut into small pieces (adjust for spice level)
1 tablespoon Sichuan peppercorns (lightly toasted and crushed)
3 cloves garlic, minced
1-inch piece ginger, minced
2 green onions, chopped
1 teaspoon sesame seeds (for garnish)

For the Authentic Sichuan Pepper Chicken Sauce:

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar or black vinegar
1 tablespoon Shaoxing wine (optional)
1 teaspoon sugar
½ teaspoon salt (adjust to taste)
½ teaspoon ground white pepper
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1: Marinate the Chicken

In a bowl, mix the chicken pieces with cornstarch, a pinch of salt, and a teaspoon of soy sauce.
Let it marinate for at least 15-20 minutes to absorb the flavors.

2: Prepare the Spicy Sichuan Chicken Sauce

In a small bowl, mix light soy sauce, dark soy sauce, rice vinegar, Shaoxing wine, sugar, white pepper, and salt.
Stir well and set aside for later use.

3: Fry the Chicken

Heat 2 tablespoons of oil in a wok or frying pan over medium-high heat.
Add the marinated chicken pieces and stir-fry until golden brown and cooked through (about 4-5 minutes).
Remove the chicken and set it aside.

4: Toast the Sichuan Peppercorns

In the same pan, reduce the heat to low and add the Sichuan peppercorns.
Toast them lightly for 30 seconds until aromatic.
Crush them slightly using a mortar and pestle for enhanced flavor.

5: Stir-Fry the Aromatics

Increase the heat to medium and add dried red chilies to the pan.
Stir-fry for 30 seconds until fragrant (be careful not to burn them).
Add garlic, ginger, and green onions, then stir-fry for another minute.

6: Combine Everything

Return the fried chicken to the pan and toss well.
Pour in the prepared sauce mixture, stirring to coat the chicken evenly.
Add the cornstarch slurry (if using) to slightly thicken the sauce.
Cook for another 1-2 minutes until the flavors meld together.

7: Garnish and Serve Sichuan Pepper Chicken

Sprinkle with sesame seeds and extra chopped green onions.
Serve immediately with steamed rice or stir-fried noodles.

Notes

Sichuan Peppercorns: Always toast and lightly crush the peppercorns before use for maximum aroma and authentic numbing sensation.
Dried Red Chilies: Adjust the number of chilies based on your spice tolerance.
Marination Tip: A cornstarch coating helps lock in moisture, making the chicken tender and juicy.
Heat Control: Cook the aromatics (garlic, ginger, and chilies) on low-medium heat to avoid burning.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 380
Sodium: 850mg
Fat: 18g
Carbohydrates: 12g
Fiber: 3g
Protein: 35g