Sichuan Chilli Chicken - Marion's Kitchen

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper provides a similar heat but is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is a budget-friendly option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is more economical.

Season the boneless chicken thighs with soy sauce, sesame oil, and a splash of Chinese shouting wine (or dry sherry).

Let the chicken marinate while preparing the other ingredients.

Toast Szechuan peppercorns in a dry pan until fragrant and smoky, then grind them to a fine powder in a mortar.

Peel ginger using a teaspoon, then slice it finely and cut into matchsticks.

Cut dried long red chilies into bite-sized pieces and remove most of the seeds to avoid bitterness.

Prepare the stir-fry sauce by mixing soy sauce, Chinese shouting wine, and a dash of sugar.

Coat the marinated chicken pieces lightly in flour, shaking off excess flour.

Heat oil in a pan and fry the chicken in batches until golden brown and cooked through, then transfer to a tray lined with kitchen paper.

Pour off excess oil from the pan and add a little more oil for stir-frying.

Add garlic and ginger to the hot oil, followed by the chilies, Szechuan peppercorns, and the fried chicken.

Pour in the stir-fry sauce and toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens