Szechuan Chicken
An easy and delicious recipe for authentic spicy Szechuan chicken using peppercorns and dry hot chili peppers
Servings 4
Ingredients
Chicken Marinade
- 16 oz chicken breast (or chicken thigh)
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing rice wine
- ⅛ teaspoon salt
- ⅛ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 4 tablespoon cornstarch
Remaining Ingredients
- 3 tablespoon vegetable oil
- 1 teaspoon ground Sichuan peppercorn
- 1 teaspoon whole Sichuan peppercorn
- 4 slices ginger
- 3 cloves garlic
- 1 cup whole dried chili
- ½ teaspoon sugar
- 1 teaspoon Shaoxing rice wine
- 4 stalks scallions
Instructions
- Cut the chicken into ½ inch cubes. Mix with marinade ingredients and let sit for 20 minutes.
- Prepare Sichuan peppercorns and dried chili while waiting for chicken. Toast 1 teaspoon of peppercorn and then ground with a pestle. Prepare dried chili by slicing vertically and remove seeds.
- Heat up 3 tablespoon of oil in a very hot skillet. Fry chicken. Let the chicken brown on one side, then flip.
- Remove chicken from the skillet and set aside. Add whole Sichuan peppercorns and let them toast for 1 minute.
- Add ginger and garlic and stir-fry for 1 minute.
- Add cup of whole dried chilis and stir-fry for another minute or until the chili darken. Do not let them go black so keep watch.
- Add the chicken back in with Shaoxing wine, ground Sichuan peppercorns, sugar, and scallions. Stir-fry for another minute.
- Serve with rice.