Chinese cuisine

Easy

Sichuan Spicy Chicken | Chef John’s Cooking Class

Name: Sichuan Spicy Chicken | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb. Boneless skinless chicken thighs; Marinade; 1 tbsp. Shaoxing wine; 2 tsp. Onion powder; 1 tsp. Smoked paprika powder; 1 large Egg; 1 tsp. Soy sauce; 1 tsp. Cayenne pepper powder; 1 tsp. Five spice powder; 1/4 tsp. Baking powder; 1/2 cup Corn starch; For Deep-fry; 1½ Qt Cooking oil; Stir-fry; 1/4 cup Cooking oil; 1/2 cup Sichuan peppercorn, divided; 4 cloves Garlic, sliced; 1 large Onion, sliced; 3 oz. Dried red chili pepper; 1 cup Roasted peanuts; 1/4 cup Chives; 1 tbsp. Sichuan peppercorn powder; 1 tsp. Salt

Chef John Zhang

RATING LIKE SAVE PRINT

Sichuan Spicy Chicken | Chef John’s Cooking Class

5 stars rating if you like it!

Done

If you are in the mood for some kicking Spicy Chicken, this is the recipe for you. The tenderness and crispiness of this chicken are elevated by the wonderful spicy flavor.

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

3 SERVING

Ingredients:

1 lb. Boneless skinless chicken thighs
Marinade
1 tbsp. Shaoxing wine
2 tsp. Onion powder
1 tsp. Smoked paprika powder
1 large Egg
1 tsp. Soy sauce
1 tsp. Cayenne pepper powder
1 tsp. Five spice powder
1/4 tsp. Baking powder
1/2 cup Corn starch
For Deep-fry
1½ Qt Cooking oil
Stir-fry
1/4 cup Cooking oil
1/2 cup Sichuan peppercorn, divided
4 cloves Garlic, sliced
1 large Onion, sliced
3 oz. Dried red chili pepper
1 cup Roasted peanuts
1/4 cup Chives
1 tbsp. Sichuan peppercorn powder
1 tsp. Salt

Directions:

Step 1

Chop the chicken thigh into pieces about 2cm x 2cm in size.

Step 2

Put the chicken pieces into a bowl, add the【Marinade】 then mix well.

Step 3

Pour some oil into a large wok and set over high heat. When the oil temperature rises to 300°F (150°C), put the chicken in the oil piece by piece and fry for 2 minutes, then remove.

Step 4

When the oil temperature rises again, re-fry the chicken pieces for another 30 seconds. Then remove and drain the oil.

Step 5

Pour some oil into a large wok and set over medium-low heat. Add the ¼ cup Sichuan peppercorn and stir fry for 1 to 2 minutes until it smells aromatic. Scoop out the Sichuan peppercorn and set aside.

Step 6

Add in the garlic and onion slices then stir for 1 minute. When it smells aromatic, add ¼ cup Sichuan peppercorn in and as well as the dried chilies then stir until it smells aromatic.

Step 7

Add in the chicken and stir-fry thoroughly. Finally, add in the roasted peanuts, scallions, salt, Sichuan peppercorn powder, then quickly stir-fry until the chicken is coated with the seasoning.

Step 8

Enjoy!