Sichuan Chili Chicken

Name: Sichuan Chili Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs, cubed; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp light soy sauce (or soy sauce); 1 tbsp toasted sesame seeds (plus extra for garnish); 1 cup dried red Sichuan chilies; 2 tbsp Sichuan chili flakes; 1 tsp sugar; 0.25 cup cornstarch; 1 tsp cayenne powder; 1 tsp ground Sichuan peppercorns; 0.75 tsp salt; 0.25 cup peanut or vegetable oil; 2 tsp Sichuan peppercorns; 5 clove garlic, thinly sliced; 1 thumb ginger, minced; 4 sprigs green onions, sliced; 1 cup chopped cilantro (plus extra for garnish)

Enjoy the perfect balance of spice, crispy chicken, and aromatic Sichuan flavors! This recipe brings the authentic taste of Sichuan cuisine right to your kitchen. If you can’t find Sichuan peppercorns, substitute with cayenne pepper, black pepper, and lemon zest for a similar flavor profile.

boneless skinless chicken thighs, cubed

Shaoxing wine (or dry sherry)

light soy sauce (or soy sauce)

toasted sesame seeds (plus extra for garnish)

dried red Sichuan chilies

Sichuan chili flakes

ground Sichuan peppercorns

peanut or vegetable oil

garlic, thinly sliced

thumb ginger, minced

green onions, sliced

chopped cilantro (plus extra for garnish)

Step 1

Combine chicken, Shaoxing wine, and soy sauce in a bowl. Mix and let marinate for 10-15 minutes.

Step 1

In a large bowl, mix sesame seeds, Sichuan chilies, chili flakes, and sugar.

Step 1

In a ziplock bag, mix cornstarch, cayenne powder, Sichuan peppercorns, and salt. Add chicken, shake to coat evenly.

Step 1

Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook until golden on both sides and cooked through. Transfer to a plate.

Step 1

In the same pan, add Sichuan peppercorns and cook until dark brown, then remove. Add garlic, ginger, and green onions. Stir until fragrant.

Step 1

Add the spice mix and stir until the chilies darken but don’t burn. Return chicken to the pan and toss well. Add cilantro and stir.

Step 1

Transfer to a plate, garnish with more cilantro, and serve hot over steamed rice.

If you can’t find Sichuan peppercorns, substitute with cayenne pepper, black pepper, and lemon zest for a similar flavor profile.

Ensure the chilies darken but don’t burn during stir-frying to avoid bitterness.

Use chopsticks for an authentic dining experience, or a fork for convenience.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and flavor.

What can I substitute for Shaoxing wine?

You can use dry sherry or even rice vinegar as a substitute for Shaoxing wine.

How spicy is this dish?

The spice level can be adjusted by reducing the amount of Sichuan chilies and chili flakes used.

Can I make this dish vegetarian?

Yes, you can substitute chicken with tofu or tempeh for a vegetarian version.

What is the best way to serve this dish?

Serve it hot over steamed rice for a complete meal.

boneless skinless chicken thighs, cubed

Shaoxing wine (or dry sherry)

light soy sauce (or soy sauce)

toasted sesame seeds (plus extra for garnish)

dried red Sichuan chilies

Sichuan chili flakes

ground Sichuan peppercorns

peanut or vegetable oil

garlic, thinly sliced

thumb ginger, minced

green onions, sliced

chopped cilantro (plus extra for garnish)

Step 1

Combine chicken, Shaoxing wine, and soy sauce in a bowl. Mix and let marinate for 10-15 minutes.

Step 1

In a large bowl, mix sesame seeds, Sichuan chilies, chili flakes, and sugar.

Step 1

In a ziplock bag, mix cornstarch, cayenne powder, Sichuan peppercorns, and salt. Add chicken, shake to coat evenly.

Step 1

Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook until golden on both sides and cooked through. Transfer to a plate.

Step 1

In the same pan, add Sichuan peppercorns and cook until dark brown, then remove. Add garlic, ginger, and green onions. Stir until fragrant.

Step 1

Add the spice mix and stir until the chilies darken but don’t burn. Return chicken to the pan and toss well. Add cilantro and stir.

Step 1

Transfer to a plate, garnish with more cilantro, and serve hot over steamed rice.

If you can’t find Sichuan peppercorns, substitute with cayenne pepper, black pepper, and lemon zest for a similar flavor profile.

Ensure the chilies darken but don’t burn during stir-frying to avoid bitterness.

Use chopsticks for an authentic dining experience, or a fork for convenience.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and flavor.

What can I substitute for Shaoxing wine?

You can use dry sherry or even rice vinegar as a substitute for Shaoxing wine.

How spicy is this dish?

The spice level can be adjusted by reducing the amount of Sichuan chilies and chili flakes used.

Can I make this dish vegetarian?

Yes, you can substitute chicken with tofu or tempeh for a vegetarian version.

What is the best way to serve this dish?

Serve it hot over steamed rice for a complete meal.

Sichuan Chili Chicken

Stuck mid-recipe?

Ingredients

Marinade

Spice Mix

Chicken Coating

Cook

Want to keep this recipe for later? We can email it to you!

How to make Sichuan Chili Chicken

Marinate Chicken

Prepare Spice Mix

Coat Chicken

Cook Chicken

Flavor Base

Stir-Fry

Serve

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Sichuan Chili Chicken

Stuck mid-recipe?

Ingredients

Marinade

Spice Mix

Chicken Coating

Cook

Want to keep this recipe for later? We can email it to you!

How to make Sichuan Chili Chicken

Marinate Chicken

Prepare Spice Mix

Coat Chicken

Cook Chicken

Flavor Base

Stir-Fry

Serve

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS