Chili Chicken Recipe | Fiery Sichuan-Style Stir-Fry

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie, plant-based option; chicken thighs are more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot powder is a natural thickener.

Roughly chop ginger and garlic.

Soak a handful of dried chilies in hot water for about 15 minutes to soften them.

Cut boneless chicken thighs into small dice, about 1 cm in size.

Marinate the chicken with 1 tablespoon of light soy sauce, 1 tablespoon of shaoxing rice wine, and 2 tablespoons of corn flour.

Add salt, sugar, and sesame seeds to the marinade.

Heat enough oil in the wok for a shallow deep fry.

Layer the marinated chicken pieces in the hot oil separately to avoid clumping.

Cook the chicken for about 5 minutes until cooked through and crispy around the edges.

Double fry the chicken for extra crispiness if needed.

Remove the chicken and drain the oil from the wok.

Toast citron peppercorns in the hot wok briefly before adding ginger and garlic to prevent burning.

Add the soaked chilies to the wok followed by the fried chicken.

Season with salt and sugar, using brown sugar for caramelization.

Add a dash of chicken stock to the hot wok to help caramelize the sugar around the chicken.

Stir occasionally to maintain heat without over-stirring.

Add sesame seeds and coriander leaves at the end for garnish.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens