Crispy Sichuan Chicken
This authentic Crispy Sichuan Chicken is spicy, numbing, and ultra crispy! Featuring double fried chicken, Sichuan peppercorns, and dried chilies for a restaurant quality dish.
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.
Notes
Double Fry Secret: The first fry cooks the chicken, the second fry creates the iconic crispy texture. Don't skip it!
Finding Ingredients: Look for Sichuan peppercorns and dried chilies in Asian grocery stores or online. They are essential for the authentic flavor.
Heat Level: The dish is meant to be spicy. For less heat, reduce the number of dried chilies. The Sichuan peppercorns provide tingling numbness, not just heat.