BETTER THAN TAKEOUT - Spicy Szechuan Chicken Recipe

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Sichuan spicy chicken, we call it la zi ji (辣子鸡), which means pepper and chicken. The authentic look you will find in Sichuan province is that the whole dish is full of pepper and Hua Jiao (花椒). Looks crazy and it might scare some of you... Personally, I think it is very tasty and addictive- The chicken is salty, slightly sweet and full of warm spicy flavors. I hope you will like it too.

🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

**LIST OF INGREDIENTS FOR SICHUAN SPICY CHICKEN**

**FOR THE SPICY CHICKEN MARINADE**
- 1 pound [454 grams] of chicken breast
- 3 tbsp of cornstarch
- 1 tsp of black pepper
- 1 tsp of sugar
- 1/2 tsp of salt
- 1/2 tsp of baking soda

**FOR STIR FRY**
- 1/4 cup of oil
- 1/3 cup of minced garlic
- 1/3 cup of ginger strips
- A hand full of the white part of a spring onion
- Few pieces of face heaven chilies[optional]
- White sesame seeds

**STEP BY STEP**

- Cut your chicken breast into bite-sized pieces.

- Marinate it with Chinese cooking wine, soy sauce, black pepper, garlic powder, sugar, five spice, a little bit of salt, some cornstarch. Mix it until the liquid is all gone. Set that aside for 30 minutes before frying it.

- Bring the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, you can test the temperature with 1 small piece of chicken. If the chicken floats to the top and there are many bubbles coming out, it means you are good to go.

- We are going to fry the chicken twice. The first time is to cook the chicken through. The second time is to get a nice color and make the surface a bit crispy.

- Separate your chicken before you put them into the hot oil. It is very important to make sure your chicken doesn’t clump up together. Slightly push them a little bit to make sure they are fully separated.

- After a minute, you can take it out. Don’t fry it too long because pieces of chicken this small cook quickly. Let it rest for few minutes.

- Before you fry it the second time, you need to be careful with the hot oil. It will splash a lot because of the water from the first time you fry the chicken.

- You only need about 40 seconds to get it really nice.

- Take it out. Set that aside and we will start the stir fry process.

- Heat up your wok on high for 10 seconds, then turn the heat to low. Add in 1/4 cup of oil along with all the aromatics (garlic, the ginger, the white part of spring onion, Sichuan peppercorn and the face heaven chili) Give it a little stir. Then add in the red dry chilies. Mix it together.

- I like to add a tsp of salt, this will help release the flavor.

- Stir this on low heat for about 3-5 minutes. Add your chicken into the wok. Mix everything together and add a splash of water from the side of the wok. A tiny amount of water will help the chicken become infused with the flavors.

- Keep stirring it for 2 or 3 minutes. Take it out. Add some sesame seeds as garnish. You are done.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

...and if you've read this far, might as well subscribe. More recipes coming soon =)

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Had this in Chong Ching in 2002. Even though you weren’t supposed to eat the peppers or huajiao, I had a bit of each. Totally and instantly hooked. After years of looking, I finally have 4 Sichuan pepper trees flourishing in my back yard. The thorns are vicious, (protective of their bounty or just to discourage deer browsing ) but the fresh real thing is oh so good! I am waiting for this year’s crop to be ready for harvest. Hint to growers, prune them to low enough to reach. The peppercorns grow on the previous years branches. They grow in full sun to partial shade, but tend to reach for the sky if in a shadier spot.

danajohnson

I’ve made this over three times already and it’s amazing every time. Your videos are so detailed and helpful!

mzkent

Mandy, l really love your videos. They are the best home cooking lessons I've found any place. As someone just starting to cook I am grateful for your help. And I love Chinese cuisine. I am going through each video. I will support you. Thanks again. Be well.

drewdavis

(I share ingredients and recommended products there)

SoupedUpRecipes

This is Da BOMB!! We have hunted high & low for restaurants that can cook authentic Szechuan chicken - now we can do it at home!!! Perfectly aromatic, delivering all the Szechuan pepper flavour - magnificent!

sharongrimley

That made my mouth water. Me and my coworkers eat like this when we're in China. Wish restaurants in America made stuff like this!
Does it matter whether you use Green or Red Peppercorn? I tend to use the Red a lot because i like the lemony taste it has.

briancooney

Just fried the chicken twice. I haven't even fried the chillies yet and almost 1/2 the chicken is gone!
You can just eat the fried chicken on its own, really amazing. I love your videos and authentic Chinese recipes. Thank you.

HighTeaWithTheQueen

Love this one - the way the Szechuan Peppercorns hits the mouth is great!

bim-ska-la-bim

I made this tonight, and it came out delicious!!!Your very clear directions were super helpful. Thank you!

veronicamarquez

I can't wait to try this. I've wanted to make this for my celiac wife for a long tiem. Our local place also adds carrots, green peppers, celery and sliced garlic and chili oil. Thank you, you have inspired me!

mikeinaustin

Still the best Chinese cooking channel

maddogtob

Made this last night. Absolutely amazing! So good I ate the leftovers cold this morning. I followed the recipe exactly. I do have a question: What do you do with the oil after frying? Do you re-use it? I hate to throw out so much oil every time I fry. Thanks!!

rickzzz