Friends coming over for dinner this weekend and you want to show off your cooking skills with a classic Sichuan "Spicy Chicken"? Don't worry! I’m sharing a foolproof, family-friendly version that takes just 30 minutes from prep to plate. The chicken is crispy on the outside, tender on the inside, and the chilies are fragrant without being overly spicy.
Even picky eaters will be asking for a second bowl of rice. I'll also share tips at the end on how to adjust the spice level and keep the chicken from drying out. Save this, and you’ll have the perfect recipe for your next dinner party!
Part 1: Ingredients – 3 Core Components + 2 Substitution Tricks for any Kitchen
Must-have Ingredients (serves 2-3):
- Chicken: Choose chicken thighs (more tender than breast meat, and skin-on is more fragrant), about 500g (if you're in a hurry, you can buy pre-diced chicken thighs).
- Dried Chilies: For medium spice, use "Er Jing Tiao" chilies (very fragrant); for extra heat, add "Xiao Mi La" (cut into segments and deseeded to prevent it from being too pungent), use about 50g in total (adjust to your spice preference).
- Sichuan Peppercorns: Use 10g each of green Sichuan peppercorns (for a fresh numbing flavor) and red Sichuan peppercorns (for a richer aroma). Mixing them adds a more complex flavor.
- Aromatics: 5 slices of ginger (julienned), 5 cloves of garlic (sliced), 2 green onions (chopped into segments), 1 tbsp of cooked white sesame seeds (for fragrance).
- Seasoning: 2 tbsp cooking wine, 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce (for color), a pinch of salt, 1/2 tbsp sugar (to enhance flavor), 2 tbsp cornstarch, and cooking oil (more for frying, less for stir-frying).
Substitution Tips:
- Don't like spice? Skip the dried chilies and increase the amount of garlic and green onions to make it a crispy, savory chicken dish that kids will love.
- No time for prep? Buy a pre-made "Spicy Chicken Seasoning Packet" from the supermarket (make sure it contains dried chilies and Sichuan peppercorns) to save time on seasoning.
Part 2: Prepping the Chicken – The Secret to Tender, Juicy Meat!
Dice and Debone:
Wash the chicken thighs, use scissors to cut along the bone to remove the meat whole (skin-on or skinless is fine). Cut the meat into 2cm cubes (too small and it will dry out, too large and it won't absorb the flavor). Don't throw away the bones; you can use them for soup or porridge.
Marinate and Season:
Add the chicken cubes to a bowl with 1 tbsp cooking wine + 1/2 tsp salt + a pinch of white pepper + 1 tbsp cornstarch. Mix well and marinate for 10 minutes (the cornstarch locks in moisture, and the wine and pepper remove any raw smell). Pro-tip: Don't use egg whites! Cornstarch is enough for a home-style version, as egg whites can make the coating too thick and affect the crispy texture.
Double-Fry for Crispy Texture:
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- First Fry to Set: Pour oil into a wok (enough to cover the chicken) and heat to medium-high (around 175°C, or when a chopstick inserted in the oil produces small bubbles). Add the chicken cubes, use chopsticks to quickly separate them, and fry for 1-2 minutes until lightly golden. Remove and drain the oil.
- Second Fry for Crispiness: Increase the oil temperature to high heat (around 190°C, just before it starts to smoke). Add the chicken cubes back in and fry for 30 seconds until they are golden and crispy. Immediately remove from the oil (don't fry for too long, or the meat will become tough).
Part 3: The Stir-Fry – Master the "Fragrance First, Spice Second" Technique
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Sauté the Aromatics:
In a separate wok, leave a small amount of oil (about 2 tbsp). Over low heat, add the ginger, garlic, and green onion segments, and stir-fry until fragrant. Then add the Sichuan peppercorns (both green and red together) and continue to stir-fry for 10 seconds (don't burn them, or they'll become bitter).
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Add Chilies in Two Stages:
- First Half: Turn the heat to medium, add half of the dried chili segments, and stir-fry for about 30 seconds until fragrant. Add the fried chicken cubes, along with 1 tbsp of light soy sauce + 1/2 tbsp of dark soy sauce + 1/2 tbsp of sugar. Stir-fry quickly to coat the chicken evenly.
- Second Half: After stirring for 1 minute, add the remaining dried chilies (at this point, they won't burn as easily and will stay vibrant in color). Add a pinch of salt to taste (you've already added salt during marinating, so be careful not to add too much). Continue to stir-fry for 2 minutes, allowing the spicy flavor to fully infuse the chicken.
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The Finishing Touch:
Turn off the heat, sprinkle in 1 tbsp of cooked white sesame seeds + 1/2 tbsp of chopped green onions. Toss to combine before serving (make sure the sesame seeds are cooked, as raw ones can have a bitter taste). Plate it up with the chilies and chicken mixed together for a visually stunning and appetizing dish!
Part 4: 3 Pro-Tips for a Flawless First Try
- Quick Chili Tip: When cutting dried chilies, a chopstick can be used to poke out the seeds, or you can buy pre-deseeded chili segments to save time and avoid biting into a seed.
- The Secret to Tender Chicken: Don't over-marinate with too much seasoning, a thin layer of cornstarch is all you need. Fry the chicken and then stir-fry it immediately; don't let it sit for too long after frying.
- Reheating Leftovers: To reheat leftovers the next day, microwave for 30 seconds (with a damp paper towel to prevent drying), or quickly stir-fry in a pan over low heat for 1 minute. It will taste just as delicious as when it was freshly made.
Conclusion:
The secret to this home-style Spicy Chicken is its simplicity and incredible flavor: choose chicken thighs, double-fry the chicken, and add the chilies in two stages. This will give you a dish that is crispy on the outside, tender on the inside, and packed with spicy goodness. It's perfect with rice, great with a beer, or even as a snack for your next binge-watching session. If you're not a fan of spice, simply reduce the amount of dried chilies and add more garlic and sesame seeds for a dish that is just as fragrant and addictive!
One last reminder: make sure your kitchen fan is on while frying the chilies to avoid getting choked up. And if you're serving this to kids, remember to pick out the chilies beforehand. Have you ever made Spicy Chicken at home? What challenges did you face? Feel free to share your cooking tips in the comments below!