Sichuan chicken is a wonderfully savory-flavored stir-fried dish. It has the unique characteristic of Sichuan peppercorns, complemented by salty, hot, spicy, and savory flavors from the unique blend of Chinese chili bean paste, with a hint of Shaoxing cooking wine (Chinese cooking wine). This is one of my mouth-watering and flavorful Chinese dishes. It is normally served dry rather than saucy, paired with steamed rice. It is the perfect takeaway right in your own kitchen.
Before we start cooking, let me give you a little bit of background about my origin. If you haven't read my bio, here's some short information: I am from the Philippines, living in the UK. Chinese cuisine has a massive influence on our cooking. You name it, from restaurants, dishes, the seasoning that most of our dishes use, to food products like bean curd, which we call taho, and bok choy, which we call petsay, and many more. And if you don't know this, the Philippines has the oldest Chinatown in the world. The food there is something else, so if you are in Manila, make sure to visit. It's worth a stroll.
Chinese dishes are not really new to my palate. I grew up pretty much eating a lot of Filipino versions of them. But this dish, I don't remember trying it when I was younger, or maybe because the ingredients are far more grown-up palate sensitive. Anyway, the best way to describe this dish is that it is bold, pungent, spicy, and has a unique Sichuan pepper flavor. If you have tried this before and you love it, I guarantee you this recipe will definitely entice you to try it.
I like my Sichuan dish to be a little bit crispy, which is very different from takeaways or restaurants, so I fry mine in a few batches before stir-frying it with the rest of the ingredients. I hope you enjoy this recipe as much as I do. Happy Cooking!
What you need to get
Sichuan peppercorns- available in an asian/ oriental supermarkets. Might be available in some of local supermarket in spice section or world food.
Chinese five-spice- check your local supermarket in spice section, otherwise available in an asian/ oriental supermarkets.
Sichuan chilli bean paste/ Chinese chilli paste -available in an asian/ oriental supermarket, or online if prefer. (see photo below) for reference.
Shaohsing cooking wine (shaoxing) - this is called Chinese cooking wine. Available online or asian supermarket. (see photo below for reference)
Hoisin sauce - available in an asian supermarket, oriental in particular. or online. (see photo below)
Light soy sauce- most supermarket sells some sort of soy sauce, labelled light soy sauce is the one we need on this one.
Cornstarch/cornflour - should be available in local supermarkets, but if can not find it locally. Definitely available in an asian supermarket. (see photo below).
Sichuan Chicken
Full Ingredients : Serves 3-4
400g chicken thighs (boneless and skinless)
4 cloves garlic
1 tbsp sichuan peppercorns
8 pcs dried red chillis
100g cashew nuts, dry roast in the oven (see note below)
4 spring onions
1 small white onion
4 bird's eye chilli
1 red bell peppers
2 tbsp cooking oil
Frying :
1/2 cup cornstarch/ cornflour
2-3 cups cooking oil
Marinade:
1 tbsp light soy sauce
1 tsp granulated white sugar
1tsp five- spice
1 tsp sesame oil
pinch of white pepper
Seasoning:
1 tbsp chilli bean paste/ chilli paste
1 tbsp light soy sauce
1tbsp hoisin sauce
1tbsp shaoxing cooking wine
2 tbsp water
Method:
Like any other stir- fried dish preparation is the key, and you need to have everything within reach in order to have a smooth and fun wok experience ( if using wok); or pan the same concept. Everything happens very quick.
Wash and pat dry chicken. Slice chicken into strips.
In a bowl, mix marinade ingredients. Add in chicken, mix well and make sure to evenly coat the strips . Cover and set aside. Let it marinade for at least 30 minutes. Can leave it longer if wishes.
Slice onions, red peppers, not too thin not too thick ( see photo below )for reference.
Finely chop garlic, bird's eye chillis. Chop spring onions . Using pestle and mortar lightly crush Sichuan peppercorns.
In a small bowl mix all the seasoning ingredients and set aside. Make sure you mix well when adding 2tbsp of water to break that intense flavour.
Optional: dry roast cashew nuts in the oven (see notes below) . or pan roast during the stir fry process,
Add cornstarch into marinated chicken, mix well. Make sure to coat all of them.
In a frying pan or wok, heat oil over medium to high heat. Make sure oil is hot enough (180° C), when frying do not over crowd the pan/wok. Fry in batches if need be. Fry until golden brown.
In separate wok/ pan, heat oil over medium to high heat. Add onion, pressed onion using the back of ladle or spatula then stir, add garlic stir and mix well. Cook until fragrant.
Stir in, dried chillis, sichuan peppercorns, bird's eye chillis, red bell pepper, spring onion and dry roasted cashew nuts . Mix well. Cook for 2 minutes.
Add cooked chicken. Stir and mix well. Add seasoning mixture. Stir and mix very well to coat the chicken. Cook for another minute or two. Vegetables should be still crunchy or half cooked.
Remove from heat and serve hot with steamed rice. Enjoy!
Note: to dry roast cashew nuts , pre-heat oven 170° C , place cashew nuts in an oven proof dish or roasting pan. Evenly spread cashew nuts. Roast for 8 minutes.