Sichuan Chicken
Serves 2 to 4. 30 minutes or less. This popular, pungent, spicy dish gets its heat from dried chiles and the signature Sichuan peppercorns that produce an interesting, tingling numbness. Heat check: Increase or decrease the hot sesame oil and red pepper flakes to suit your spice preference. From Chris Toy, Easy Chinese Cookbook: Restaurant Favorites Made Simple (p. 53).
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1 pound | 455 g | boneless chicken thighs, sliced into 1-inch cubes |
| 1/4 cup plus 1 Tbsp | cornstarch, divided | |
| 1 tsp | 5 ml | ground white pepper |
| 1/2 cup | 120 ml | vegetable oil |
| 1 | medium carrot, roll cut into 1/2-inch pieces | |
| 2 Tbsp | 30 ml | crushed and chopped fresh ginger |
| 4 | garlic cloves, crushed and chopped | |
| 1 Tbsp | 15 ml | ground Sichuan peppercorns |
| 1 Tbsp | 15 ml | red pepper flakes |
| 1 | medium red onion, diced into 1/2-inch pieces | |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 1/2 cup | 120 ml | dry-roasted peanuts |
| 1 bunch (6 to 8) | scallions, cut into 1-inch pieces | |
| 3 Tbsp | 45 ml | soy sauce |
| 2 Tbsp | 30 ml | rice wine |
| 1 Tbsp | 15 ml | brown sugar |
| 1 tsp | 5 ml | hot sesame oil |
| — | steamed rice, for serving |
Instructions
- Seal the chicken, 1/4 cup of cornstarch, and white pepper in a large zip-top bag and shake to coat evenly.
- In a wok or large cast iron skillet, heat the vegetable oil over medium-high heat to 350F, or until a wooden chopstick bubbles when placed in the oil.
- Add the coated chicken and fry for about 3 minutes, until golden brown. Transfer the chicken to a plate.
- Remove and discard all but 2 tablespoons of vegetable oil from the pan. Add the carrot and stir-fry for 2 minutes. Add the ginger, garlic, peppercorns, red pepper flakes, and onion and stir-fry for 1 minute. Add the bell pepper, peanuts, and scallions and stir-fry for 1 minute.
- In a medium bowl, whisk together the soy sauce, rice wine, brown sugar, sesame oil, and the remaining 1 tablespoon of cornstarch. Add the sauce to the wok and stir for about 2 minutes, until a glaze forms. Add the chicken and stir to coat.
- Serve over steamed rice.