This Sichuan Wok-Seared Chicken Recipe Is So Good, and I Can’t Stop Eating!
When people think of Chinese chicken recipes, many will picture General Tso’s, sesame, or orange chicken. They’re delicious, but they are adapted to suit American tastes and aren’t typical of everyday home cooking in China.
This Sichuan Spicy Stir-fry Chicken is a true home-style Chinese dish. It is easy to put together, yet the taste is bold and fragrant, with layers of savory flavor, and the irresistible wok char that makes every bite satisfying. Give it a try and it’ll earn a spot in your regular rotation.
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This Sichuan Wok-Seared Chicken Recipe Is So Good, and I Can’t Stop Eating!
Mandy Fu
15 minutes
50 minutes
When people think of Chinese chicken recipes, many will picture General Tso’s, sesame, or orange chicken. They’re delicious, but they are adapted to suit American tastes and aren’t typical of everyday home cooking in China. This Sichuan Spicy Stir...
Ingredients
- 454g / 1 lb of boneless and skinless chicken thighs or breast
1 tbsp of soy sauce
1 tsp of dark soy sauce
1/2 tsp of white pepper powder
1/4 tsp of five-spice powder
- 1 tsp of sugar
- 2-3 tbsp of cooking oil
1 tsp of Sichuan peppercorns
1 tbsp of Sichuan Dou Ban Jiang
- 5 cloves of garlic, crushed and diced
1 tbsp of Chinese cooking wine
- 2 green chilies, diced
- 4-5 Thai bird eye chilies, diced
- 1/2 of a small-sized onion, diced
Directions
Cut the boneless and skinless chicken thighs into bite-sized pieces. Then marinate the chicken with 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1/2 tsp of white pepper powder, 1/4 tsp of five spice powder, and 1 tsp of sugar. Mix well and set it aside for about 10 minutes.
Turn the heat to high and heat your wok until it’s smoking hot, then add the oil and swirl it around to create a natural non-stick coating.
Add the marinated chicken and spread the pieces into a single layer. Let it sear over medium heat undisturbed until the bottom turns golden brown. You can rotate the wok to different directions to get an even cooking.
Flip the chicken and brown the other side until all the pieces are beautifully charred.
Add 1 tsp of Sichuan peppercorns, 5 cloves of diced garlic, and 1 tablespoon of Sichuan doubanjiang. Stir continuously until the doubanjiang releases its rich aroma and red oil, then everything will come together to create that signature Sichuan fragrance.
Splash in 1 tbsp of Chinese cooking wine from the side of the wok and stir to deglaze the bottom.
Last, toss in the diced onion, Thai bird’s eye chilies, and green chilies, and give everything a quick stir to combine. If you can’t take much spicy, use bell peppers.
Serve with white rice.
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