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Sichuan Spicy Chicken
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp Sichuan peppercorns
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 tbsp Sichuan chili bean paste
- 2 tbsp soy sauce
- 1 tbsp Chinese rice wine
- 1 tsp sugar
- 1/2 cup chicken broth
- 2 green onions, chopped
- 1 tsp sesame oil
Instructions
- In a dry skillet, toast 2 tbsp of Sichuan peppercorns over medium heat for 2-3 minutes until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle or spice grinder.
- Heat 3 tbsp of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds.
- Add the chicken pieces and stir-fry for 3-4 minutes until they are browned and cooked through.
- Push the chicken to the side of the wok, and add 2-3 tbsp of Sichuan chili bean paste to the center. Stir-fry the chili bean paste for 1-2 minutes until the oil is red and fragrant.
- Mix the chicken with the chili bean paste, then add 2 tbsp of soy sauce, 1 tbsp of Chinese rice wine, 1 tsp of sugar, and 1/2 cup of chicken broth. Stir well to combine.
- Add the ground Sichuan peppercorns and stir-fry for another 2-3 minutes until the sauce has thickened and coats the chicken pieces.
- Remove from heat and stir in the chopped green onions and 1 tsp of sesame oil.
- Serve the Sichuan Spicy Chicken hot with steamed rice. Enjoy!
Sichuan Spicy Chicken, also known as "La Zi Ji" in Chinese, originates from the Sichuan province in China. This iconic dish is renowned for its bold and fiery flavors, showcasing the unique and complex taste profile of Sichuan cuisine. The dish typically features tender chunks of chicken stir-fried with Sichuan peppercorns, dried chili peppers, and a medley of aromatic spices, resulting in a mouthwatering combination of numbing and spicy sensations. Renowned Sichuan chefs, such as Chef Yu Bo, have elevated this classic dish, while restaurants in Chengdu, the capital of Sichuan, are celebrated for serving some of the best renditions of Sichuan Spicy Chicken. To achieve the authentic taste, it's crucial to master the balance of heat, numbing sensation, and umami flavors, making the proper use of Sichuan peppercorns and dried chili peppers essential. For a unique twist, some chefs incorporate a technique called "dry-frying" to achieve a crispy texture without deep-frying the chicken. Today, Sichuan Spicy Chicken continues to captivate food enthusiasts worldwide, with its irresistible blend of heat and flavor.
30 min
4
380 calories
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