Spicy Smoky Sichuan Chicken

Slice skinless boneless chicken into big cubes and chunks.

Prepare marinade by adding thick chunks of spring onion and ginger.

Chop garlic into big chunks, leaving it peeled and lightly crushed.

Slice spring onion into thin diagonal rings for garnish.

Finely slice fresh chilies for garnish.

Prepare dried whole chilies and sichuan peppercorns, crushing the peppercorns slightly with a cleaver.

Mix marinade ingredients: sesame oil, shaoxing wine, soy sauce, sugar, and white pepper, adding a pinch of corn starch for texture.

Marinate chicken for a minimum of 30 minutes, preferably several hours or overnight.

Heat a dry wok on high heat and toast dried chilies until aromatic, then set aside.

Add oil around the sides of the wok and add ginger and garlic to toast briefly.

Push ginger and garlic to the back, add marinated chicken, and sear until 85-90% cooked, pressing down with a ladle.

Add toasted dried chilies, sichuan peppercorns, shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and a small pinch of sugar to the chicken.

Allow sauce to boil and become sticky, then kill the heat and plate up the dish.

Garnish with toasted sesame seeds, finely sliced chilies, and spring onion.

Equipment Needed

Spice Level:

Allergens