Sizzling Sichuan Chicken Recipe

Step 1: Marinate the Chicken

Prepare the Marinade:

• In a large mixing bowl, combine:
  • ½ tsp ground white pepper
  • ½ tsp chicken bouillon (adds umami flavor)
  • 1 tbsp Shaohsing wine (for depth)
  • 1½ tbsp light soy sauce
  • 2½ tbsp cornflour
  • 1 tbsp corn oil
• Use a whisk to blend the ingredients well, ensuring a smooth mixture for even flavor distribution.

Coat the Chicken:

• Add 500g boneless chicken thighs, cut into bite-sized pieces. Mix thoroughly to ensure each piece is evenly coated.
• Cover with plastic wrap or a lid and refrigerate for 30 minutes. This helps tenderize the chicken and infuse flavor.
• After marinating, sprinkle the remaining cornflour over the chicken and mix again to ensure a good coating for frying.

Step 2: Prepare the Dried Chillies

Deseed and Soak:

• Place 25g dried Sichuan chillies in a colander and gently shake to remove excess seeds, reducing heat while retaining flavor.
• Transfer the chillies to a heatproof bowl, cover with hot water, and soak for 10 minutes to soften.
• After soaking, drain and set aside, ensuring no excess water remains.

Step 3: Fry the Chicken

Heat the Oil:

• Fill a wok or large saucepan with neutral oil (like vegetable or canola) to about one-third full. Heat over medium-high until the oil reaches about 160°C (320°F). You can test by dipping a wooden chopstick; bubbles should form vigorously around it.

Fry the Chicken:

• Carefully lower the marinated chicken pieces into the hot oil using tongs, ensuring not to overcrowd the pan for even cooking.
• Fry for 3-4 minutes until lightly golden. Remove and drain on kitchen paper.

Crisp the Chicken:

• Increase the oil temperature to 180-200°C (356-392°F). Return the chicken to the oil in batches for an additional 1-2 minutes until golden and crispy. This second fry enhances crunchiness.
• Drain on kitchen paper again to remove excess oil.

Step 4: Stir-Fry the Ingredients

Sauté Aromatics:

• In a clean wok, drizzle a little oil over medium heat. Add:
  • 1 tbsp dried red Sichuan peppercorns
  • 1 tbsp dried green Sichuan peppercorns
• Fry for about 30 seconds until fragrant.
• Add:
  • Rehydrated Sichuan chillies
  • 15g finely chopped ginger
  • 4 finely chopped garlic cloves
  • White parts of 2 spring onions
• Stir-fry for 2-3 minutes until aromatic and softened.

Combine Chicken and Nuts:

• Add the fried chicken to the wok, followed by 3 tbsp unsalted roasted peanuts and the green parts of the spring onions. Stir-fry for another 3 minutes, integrating the chicken with the aromatics.

Add Final Ingredients:

• Sprinkle in 2 tbsp sesame seeds, then drizzle with:
  • ½ tbsp light soy sauce
  • ½ tsp sugar (to balance flavors)
• Stir thoroughly, cooking for another minute until everything is well combined and glossy.

Serve

• Plate the Sichuan Chicken immediately, garnishing with additional sliced spring onions for freshness. Serve hot over steamed rice or alongside your favorite noodles for a complete meal.

Recipe Tips

• Adjusting Heat: Modify the number of dried chillies based on your heat preference. Remove all seeds for a milder flavor.
• Nut Alternatives: Swap peanuts for cashews or walnuts. Toast them lightly before adding for enhanced flavor.
• Serving Suggestions: Pair with steamed jasmine rice or fried rice, and consider a side of stir-fried vegetables for balance.

Variations

• Vegetarian Option: Use tofu or tempeh. Press and marinate tofu for the same duration, frying until crispy before adding to the stir-fry.
• Spicy Version: Add more chili oil or fresh sliced chili during stir-frying for an extra kick.
• Herb Garnish: Finish with fresh cilantro or Thai basil for added aroma and flavor.

This detailed approach captures the essence of Sichuan cuisine while making the dish accessible and adaptable to your tastes! Enjoy your cooking adventure!