Sichuan Spicy Chicken
A classic of Chinese cuisine with bold flavor and the signature numbing heat of Sichuan pepper — the mala effect. Velveted chicken stir-fried until crispy, finished in a spicy sauce with dried chili, garlic, and roasted peanuts. Serve immediately with jasmine rice.
Ingredients
- 300 gchicken fillet
- 1 tspcornstarch
- 1 tbspsoy sauce
- 1 tsprice wine or rice vinegar
- 2 tbspsoy sauce
- 1 tbsprice vinegar or apple cider vinegar
- 1 tspsugar
- 1 tspsesame oil
- 1 tspcornstarch + 2 tbsp water
- 2 garlic cloves
- 5 dried chili peppers
- 1 bell pepper
- 50 groasted peanuts
- oil for frying
Method
- Marinate chicken with cornstarch, soy sauce, and rice wine for at least 15 minutes — velveting technique keeps it juicy inside.
- Mix all sauce ingredients in a bowl and set aside.
- In a very hot wok fry dried chili until fragrant, add garlic, then chicken — fry until golden.
- Add bell pepper, stir-fry one minute. Pour in sauce and bring to a boil until thickened.
- Add peanuts, stir and serve immediately with jasmine rice.
FAQ
Sichuan pepper is not a regular chili — it is the berry of a plant in the citrus family. It contains hydroxy-alpha-sanshool which causes a light tingling and numbing in the mouth. This is called mala (numbing + spicy) and is what makes Sichuan cuisine uniquely distinctive in the world.
Sichuan pepper is available in Asian grocery stores and online. Without it the dish will still be spicy but will lose the numbing effect. The closest substitute is chili flakes plus a pinch of ground coriander for aroma.
Cornstarch creates a protective coating around each piece — this technique is called velveting. The chicken stays juicy inside and develops a light crispy crust outside. This is exactly how Chinese restaurants achieve their signature texture.
The cause is an overcrowded wok and insufficient heat. Fry in small batches over maximum heat. Make sure the oil is very hot — the pieces should sizzle loudly the moment they hit the surface.
Chinese cuisine has 8 great regional schools. Sichuan is the spiciest and most aromatic, built around mala — numbing heat. Cantonese is delicate, fresh, minimal spices, focused on natural flavor. Peking cuisine is rich and hearty with duck fat and soybean paste.
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Comments (1)
I never cut into the chicken fillet to check doneness for sichuan spicy chicken. A thermometer preserves the juices; a knife wound lets them escape. Every cut is flavor leaving the meat.