Easy Spicy Garlic Chicken (蒜香辣子鸡) that combines bold Sichuan and subtle Cantonese flavors!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor with less heat, while red pepper flakes are more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is often cheaper.

Marinate chicken breast in light soy sauce, cornstarch, Chinese wine, ground white pepper, salt, and vegetable oil for about 20 minutes.

Heat vegetable oil in a pan and add Sichuan peppercorn to infuse the oil with flavor, then discard the peppercorns.

Add garlic and ginger to the infused oil and sauté until aromatic.

Stir in a large tablespoon of Doubanjiang and a dried chili cut into sections, adjusting spiciness to taste.

Add oyster sauce to the mixture and set aside.

Pan-fry the marinated chicken breast in a non-stick pan until slightly brown on both sides, then remove from the pan.

Heat the prepared sauce and add the chicken, combining well.

Finish with a drizzle of sesame oil and add crispy garlic for extra flavor.

Serve on a plate, garnished with toasted sesame seeds, fresh garlic, and green onions, along with red chili pepper for color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens