Spicy Sichuan Pepper Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
400g boneless skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
1 garlic clove, grated
03 -
1/2 teaspoon ground white pepper
04 -
2 teaspoons low sodium light soy sauce
05 -
2 teaspoons corn starch
06 -
1 teaspoon sesame oil
→ Sauce
07 -
1 tablespoon Sichuan red peppercorns
08 -
1 tablespoon freshly cracked black pepper
09 -
2 teaspoons corn starch
10 -
3 tablespoons oyster sauce
11 -
2 tablespoons Shao Xing rice wine
12 -
4 teaspoons low sodium light soy sauce
13 -
2 teaspoons dark soy sauce
14 -
2 teaspoons Chinkiang vinegar
15 -
2 teaspoons light brown sugar
16 -
2 teaspoons sesame oil
17 -
1/2 cup water
→ Stir-fry Ingredients
18 -
1 yellow onion, diced
19 -
1 red bell pepper, diced
20 -
10 garlic cloves, minced
21 -
2-inch knob ginger, chopped
22 -
4-12 red chilies, to taste
23 -
2 spring onions, white and green parts separated
24 -
4-10 Thai dried red chilies, to taste
25 -
3 tablespoons canola oil
# Instructions:
01 -
Mix chicken pieces with grated garlic, white pepper, soy sauce, corn starch, and sesame oil. Set aside while preparing other ingredients.
02 -
Toast Sichuan peppercorns until fragrant, grind to powder. Combine with other sauce ingredients in a bowl and mix well.
03 -
Heat 1/2 tablespoon oil and fry dried chilies until crisp (30-40 seconds). Remove and set aside.
04 -
Heat 1.5 tablespoons oil, cook marinated chicken until done. Remove and set aside.
05 -
Heat remaining oil, stir-fry onion, spring onion whites, ginger, garlic, and fresh chilies until fragrant.
06 -
Add bell pepper, fried chilies, cooked chicken, and sauce. Stir-fry until sauce thickens. Finish with spring onion greens.
# Notes:
01 -
Can be made gluten-free with appropriate substitutions
02 -
Spice level can be adjusted to taste
03 -
Can be made vegetarian using tofu