Sichuan-Style Chili Chicken recipe - ingredients, nutrition and when to eat it
Chicken is stir-fried over high heat with dried chilies and Sichuan peppercorns for a spicy, mouth-tingling flavor.
Chicken is stir-fried over high heat with dried chilies and Sichuan peppercorns for a spicy, mouth-tingling flavor. It pairs well with rice and makes a great lunch or dinner when you’re in the mood for something spicy.
Chinese · 25 minutes to cook
Tips: Briefly toast the Sichuan peppercorns and dried chilies over low heat to bring out their aroma without making them bitter.
Tips: This dish is meant to infuse the chicken with flavor rather than have you eat the chilies, so you can leave them whole.
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Ingredients (1 serving)
- Boneless Chicken Thigh — 150 g
- Dried Chilies — 8 pc
- Sichuan Peppercorns — 1 tsp
- Garlic — 3 pc
- Ginger — 1 piece
- Green Onion — 0.5 pc
- Soy Sauce — 1 Tbsp
- Cooking Sake — 1 Tbsp
- Cornstarch — 1 Tbsp
- Cooking Oil — 1.5 Tbsp
- Sesame Seeds — 1 tsp