Get ready to experience the bold, electrifying flavors of authentic Chinese takeout; right in your own kitchen! This Crispy Sichuan Chicken is not for the faint of heart. It’s a symphony of sensations: crispy, twice fried chicken tossed with numbing Sichuan peppercorns, fiery dried chilies, and a savory garlic ginger sauce. If you love that classic “ma la” (numbing spicy) flavor profile and crave something with serious crunch, this is the recipe you’ve been searching for. Buckle up for a flavor adventure that’s absolutely worth every step!
Why You’ll Love This Recipe
- The Ultimate Texture: Double frying creates chicken that’s impossibly crispy on the outside and juicy inside.
- Authentic “Ma La” Flavor: The combination of Sichuan chilies and peppercorns delivers that signature tingling, spicy, and addictive taste.
- Restaurant Quality at Home: This recipe replicates the deep, complex flavors of your favorite Sichuan restaurant.
- A Showstopper Dish: Impress friends and family with a dish that looks and tastes incredibly professional.
Ingredients for Crispy Sichuan Chicken
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
- ½ teaspoon ground white pepper
- ½ teaspoon chicken bouillon powder
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 ½ tablespoons light soy sauce
- 2 ½ tablespoons cornstarch
- 1 tablespoon vegetable oil
For the Dish:
- Vegetable oil, for deep frying
- 1 oz (about ½ cup) dried red Sichuan chilies, seeds shaken out
- 1 tablespoon dried red Sichuan peppercorns
- 1 tablespoon dried green Sichuan peppercorns
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 3 tablespoons unsalted roasted peanuts
- 2 tablespoons sesame seeds
- ½ tablespoon light soy sauce
- ½ teaspoon sugar
Instructions for Making Crispy Sichuan Chicken
1Marinate the Chicken: In a bowl, combine the white pepper, bouillon powder, Shaoxing wine, and 1 ½ tbsp soy sauce. Add the chicken pieces and toss to coat. Cover and refrigerate for 30 minutes.
After marinating, sprinkle the cornstarch over the chicken and mix until each piece is evenly coated. Stir in 1 tbsp of oil. This creates a protective layer for extra crispiness.
2Prepare the Chilies: Place the dried Sichuan chilies in a bowl and cover with hot water. Let them soak for 10 minutes to rehydrate and soften, which prevents burning. Drain and set aside.
3The First Fry (Setting the Crust): Fill a wok or deep, heavy pot with about 2 inches of vegetable oil. Heat to 325°F (160°C). Working in batches to avoid crowding, carefully add the chicken. Fry for 3-4 minutes until lightly golden and just cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
4The Second Fry (Crispy Perfection): Increase the oil temperature to 375°F (190°C). Return the par cooked chicken in batches and fry for 1-2 minutes until deeply golden brown and ultra crispy. Drain again.
5The Flavor Bomb Stir Fry: Carefully pour out most of the frying oil, leaving about 2 tablespoons in the wok. Heat over medium high.
Add the red and green Sichuan peppercorns and the rehydrated chilies. Stir fry for 30 seconds until incredibly fragrant.
Add the minced ginger, garlic, and the white parts of the green onions. Stir fry for another minute.
Add the crispy chicken back to the wok along with the peanuts and the green parts of the onions. Toss everything together for 1-2 minutes.
Finish by sprinkling in the sesame seeds, the remaining ½ tbsp of soy sauce, and the sugar. Toss one final time to combine.
6Serve Immediately: Transfer to a serving platter and enjoy hot. Serve with plenty of steamed rice to balance the heat.
Crispy Sichuan Chicken
Ingredients
- 1 lb boneless skinless chicken thighs, cubed
- ½ tsp white pepper
- ½ tsp chicken bouillon powder
- 1 tbsp Shaoxing wine
- 1 ½ tbsp + ½ tbsp light soy sauce divided
- 2 ½ tbsp cornstarch
- 1 tbsp + for frying vegetable oil
- 1 oz dried Sichuan chilies
- 1 tbsp dried red Sichuan peppercorns
- 1 tbsp dried green Sichuan peppercorns
- 1 tbsp fresh ginger minced
- 4 cloves garlic minced
- 2 green onions sliced (white/green separated)
- 3 tbsp roasted peanuts
- 2 tbsp sesame seeds
- ½ tsp sugar
Instructions
- Marinate chicken with white pepper, bouillon, wine, and 1 ½ tbsp soy sauce for 30 mins. Mix in cornstarch, then 1 tbsp oil.
- Soak dried chilies in hot water for 10 mins. Drain.
- Heat 2 inches oil to 325°F. Fry chicken in batches for 3-4 mins. Drain.
- Heat oil to 375°F. Fry chicken again for 1-2 mins until crispy. Drain.
- Heat 2 tbsp oil in wok. Stir fry peppercorns and chilies 30 secs.
- Add ginger, garlic, and white parts of green onions. Stir-fry 1 min.
- Add chicken, peanuts, and green onion tops. Toss 1-2 mins.
- Stir in sesame seeds, remaining ½ tbsp soy sauce, and sugar. Serve.
