Chinese (Sichuan) · dinner
Sichuan Pepper Fried Chicken Bite-sized chicken is marinated, lightly coated in starch and shallow-fried until golden, then tossed in a sizzling wok of dried chillies, Sichuan peppercorns and aromatics. The chicken absorbs the fragrance of the chillies rather than being overwhelmingly hot, and the peppercorns add a citrusy, tingling numbness.
total 40 min
prep 20 min
cook 20 min
servings 4 Keep this recipe Add a copy of Sichuan Pepper Fried Chicken to your Saucepan library.
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Back to 4 servings Chicken 1 pound boneless skinless chicken thighs, cut into bite-sized pieces 1 tablespoon light soy sauce 1 teaspoon oyster sauce 1 teaspoon sesame oil 0.25 teaspoon salt 0.25 teaspoon white pepper 2 tablespoons cornstarch or potato starch, for a light coating 0.75 cup neutral oil, such as vegetable, canola or peanut, for shallow frying; about 3 tablespoons kept in the pan afterward Aromatics 1.5 cups dried red chillies, cut into about 1-inch pieces; shake out seeds for milder heat 1 tablespoon Sichuan peppercorns, use less if new to them 1 inch fresh ginger, sliced 4 cloves garlic, sliced; optional 1 teaspoon sugar Finish 0.25 cup roasted peanuts, optional 1 teaspoon sesame seeds 2 tablespoons scallions, chopped 1 stalk cilantro, chopped, about 1 to 2 stalks
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1 Step 1: Toss the chicken with the light soy sauce, oyster sauce, sesame oil, salt and white pepper. Marinate for at least 10 minutes, or cover and refrigerate overnight for the best flavor.2 Step 2: Just before cooking, toss the chicken with the cornstarch or potato starch until each piece has a light, even coating.3 Step 3: Heat the oil in a large frying pan over medium heat until it shimmers. Fry the chicken in a single layer, in batches if needed, separating the pieces gently.4 Step 4: Fry each batch for about 2 minutes per side, until golden on both sides and cooked through, with no pink inside and the juices running clear. Drain on paper towels.5 Step 5: Pour off all but about 3 tablespoons of oil from the pan, adjusting so there is enough to coat the aromatics.6 Step 6: Over low heat, stir-fry the ginger, garlic, Sichuan peppercorns and dried chillies for 1 to 2 minutes, until fragrant and the chillies look glossy. Stir often and do not let them burn, which turns them bitter.7 Step 7: Return the chicken to the pan with the sugar and peanuts, if using. Toss over low heat until the chicken is hot throughout.8 Step 8: Turn off the heat. Toss in the scallions, cilantro and sesame seeds, then transfer to a plate and serve hot.getsaucepan.com/r/c2376c05-84d3-5043-bad2-47cef2cab123
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