Sichuan Chicken Recipe: Better Than Take Out!

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper offers a different flavor profile but is more accessible.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Cut the chicken thighs into 3/4 inch pieces.

In a large bowl, add the chicken pieces and marinate with soy sauce, xiaoxing wine, salt, white pepper, sesame oil, and egg white.

Mix well to coat the chicken; the egg white will tenderize the chicken.

Add cornstarch and mix again; this will serve as a coating for the chicken.

Add canola oil to the mixture to prevent the chicken from sticking together.

Let the chicken marinate for 15 minutes.

While waiting, cut the rest of the ingredients.

In a wok over high heat, add about 3 cups of canola oil and heat it to 350 degrees Fahrenheit (177 degrees Celsius).

Test the oil temperature with wooden chopsticks; if tiny bubbles form around them, the oil is ready for frying.

Carefully transfer the chicken into the oil; it’s better to add them one by one to prevent sticking.

Fry the chicken for about 3 minutes until golden.

Take the chicken out and heat the oil to 375 degrees Fahrenheit (191 degrees Celsius).

Return the chicken to the oil and fry for another 30 seconds to make it crispier and less greasy.

Remove the chicken and place it on a paper towel-lined plate to drain.

In another wok over high heat, heat the wok until smoking hot, then turn to the lowest heat and add about 4 tablespoons of oil.

Add sichuan peppercorns and green sichuan peppercorns, followed by dried red chili peppers and dried lantern chili peppers.

Stir-fry until aromatic, about 1 minute.

Add ginger, garlic, and the white part of the scallions, stir-frying until aromatic.

Turn up the heat to the highest setting and return the chicken to the wok.

Add salt, sugar, and white pepper, stir-frying until everything is mixed well.

Toss in sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens