Sichuan-Style Chicken Stir-Fry recipe - ingredients, nutrition and when to eat it
This Sichuan-style chicken stir-fry is made by crisping chicken thighs, then stir-frying them over high heat with dried chilies and Sichuan peppercorns.
This Sichuan-style chicken stir-fry is made by crisping chicken thighs, then stir-frying them over high heat with dried chilies and Sichuan peppercorns. A fragrant, tingling peppery flavor follows the heat of the chilies. It’s a great lunch or dinner with rice.
Chinese · 30 minutes to cook
Tips: Shake the seeds out of the dried chilies before cooking to make the heat easier to control.
Tips: Sichuan peppercorns can turn bitter if cooked too long, so stir-fry them briefly to release their aroma.
Tips: Adding all the chicken to the pan at once releases moisture and makes it hard to crisp. Cook it in batches if your pan is small.
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Ingredients (1 serving)
- Chicken thighs — 180 g
- Dried chili pepper — 5 pc
- Sichuan peppercorns — 1 tsp
- Green onion — 0.5 pc
- Garlic — 3 pc
- Ginger — 5 g
- Cornstarch — 1 Tbsp
- Soy sauce — 1 Tbsp
- Shaoxing wine — 1 Tbsp
- Cooking oil — 2 Tbsp
- Sugar — 0.5 tsp
- Salt — 0.5 tsp