Szechuan Chicken
Szechuan chicken delivers crispy chicken thighs tossed with dried chilies, ginger, garlic, and Sichuan peppercorns in a savory chili bean paste glaze for a classic mala kick.
Equipment
- Large frying pan
- wok
- Pestle and mortar
Ingredients
Chicken and marinade
- 8 boneless chicken thighs chopped into bitesize chunks
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- 1/4 tsp white pepper
- 2 tbsp cornflour cornstarch
For Frying
- 240 ml neutral oil (1 cup) ((such as avocado oil))
- 1 tbsp sesame oil
- 1 onion peeled and chopped into chunks
- 25 dried red chillies chop 5 of them into small pieces and leave the rest whole
- 1 1/2 tsp Sichuan peppercorns ground using a pestle and mortar (the 1 1/2 tsp is measured BEFORE grinding)
- 3 cloves garlic minced
- 2 tsp minced ginger
- 5 spring onions scallions roughly chopped
- 2 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- 1 tbsp chilli bean paste
- 1 tbsp sugar
Instructions
- Combine the chicken with the dark soy sauce, light soy sauce, Chinese rice wine, white pepper, and cornflour in a bowl, then cover and marinate for 30 minutes. The chicken should look evenly coated with a thin, tacky cornstarch layer before frying.
- Pour the neutral oil into a large frying pan, reserving 1 tbsp, and heat it over medium-high heat. The oil should shimmer and give a steady sizzle when the first piece of chicken touches it.
- Fry the chicken in batches for 4 to 5 minutes, turning the pieces a couple of times as they cook. Keep the oil around 325°F to 350°F and look for a golden perimeter with crisp-looking edges.
- Transfer the fried chicken to a plate once each batch is golden. Leaving space between pieces in the pan prevents steam from softening the cornstarch coating.
- Heat the reserved 1 tbsp of oil with the sesame oil in a wok over medium-high heat. The sesame oil should smell nutty and fragrant without smoking heavily.
- Add the onion and dried red chillies and stir-fry for 2 to 3 minutes. The onion should begin to soften at the edges while the whole chilies darken slightly and smell smoky.
- Stir in the ground Sichuan peppercorns and cook for 1 minute. A strong citrusy aroma should bloom quickly, so keep the peppercorns moving to prevent scorching.
- Add the garlic, ginger, and spring onions and stir-fry for 30 seconds. The wok should smell sharp, warm, and fragrant before the garlic takes on any color.
- Pour in the light soy sauce, Chinese rice wine, chilli bean paste, and sugar, then stir-fry for 1 minute. The mixture should bubble and become a savory, lightly glossy coating rather than a thin pool.
- Return the chicken to the wok and toss for 1 to 2 minutes until heated through. Every piece should look lacquered with sauce while the crisp coating remains visible around the edges.
- Serve the chicken with boiled rice. The rice catches the spicy oils and savory glaze without competing with the peppercorn flavor.
Notes
Crispness tip: Do not crowd the skillet during shallow frying. Fry the chicken in batches so the oil stays between 325°F and 350°F, preventing steam from making the coating soggy.
Aromatics tip: Keep heat at medium-high and stir constantly once ground Sichuan peppercorns and minced garlic enter the wok, as they can burn and turn bitter quickly.
Heat control: Leave most dried chilies whole for smoky fragrance and slice only a few to adjust the direct spicy heat to your preference.
Reheating: Warm leftovers in a hot dry skillet or an air fryer to revive the crisp exterior rather than using a microwave.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.