Description
A quick Sichuan-style stir-fry with numbing Sichuan peppercorns, fiery chilies, and a glossy sauce balancing heat, acidity, and savory sweetness.
Ingredients
Chicken breast (1 lb / 450g), skinless
Soy sauce (2 tablespoons)
Dark soy sauce (2 teaspoons)
Cornstarch (1/4 cup + 1 teaspoon)
Rice vinegar (1 tablespoon)
Vegetable oil (2 tablespoons)
Sichuan peppercorns (1 teaspoon), roasted
Onion, sliced
Bell peppers, sliced
Garlic, minced
Ginger, minced
Red chilies, chopped
Instructions
Cut chicken into 1-inch cubes
Mix soy sauce, rice vinegar, and 1 Tbsp oil for marinade
Coat chicken evenly; refrigerate 10 minutes
Dredge chicken in 1/4 cup cornstarch
Heat oil in wok to 325°F; fry in batches 3-4 minutes
Discard oil, add 1 Tbsp oil to hot wok
Cook onion 1 minute; add peppers for 2 minutes
Add garlic, ginger, peppers, and chilies for 2 minutes
Return chicken to wok; add sauce ingredients
Toss continuously for 1 minute until glossy
Serve immediately while steaming
Notes
Preheat wok 3-4 minutes to prevent sticking
Tongs work better than chopsticks for tossing chicken
Rest fried chicken 5 minutes for better sauce absorption
Add 1/2 tsp Sichuan peppercorns to sauce for extra numbness
Swap rice vinegar for black vinegar if needed
- Prep Time: 20
- Cook Time: 15
- Category: Easy Chicken Recipes
- Method: Stir frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 2000mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg