Szechuan Chicken

Get ready for a flavor explosion. Szechuan Chicken is the bold, tongue-tingling stir-fry that made Sichuan cuisine famous around the world. Tender chicken breast cubes are wok-tossed with fiery doubanjiang chili bean paste, numbing Sichuan peppercorns, dried chilies, and fresh green onions in a savory soy glaze. It is spicy, aromatic, and utterly thrilling.

Do not be intimidated by the ingredient list. This dish comes together in about 25 minutes, and the famous “má là” combination of numbing and spicy is easier to achieve at home than you think. Serve it over steamed rice to tame the heat, and keep cold drinks nearby.

Ingredients

• 500g chicken breast, cut into bite-sized cubes
• 2 tbsp doubanjiang (chili bean paste)
• 1 tsp Sichuan peppercorns
• 3 dried red chilies
• 2 tbsp soy sauce
• 4 green onions, cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp cornstarch
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1 tsp sesame oil
• Salt, to taste

Instructions

1. Toss the chicken cubes with the cornstarch, 1 tablespoon of soy sauce, and a pinch of salt. Set aside for 10 minutes while you prepare the aromatics.
2. Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. Add the chicken and stir-fry for 4 to 5 minutes until golden and cooked through. Remove and set aside.
3. Add the remaining oil to the wok. Add the Sichuan peppercorns and dried chilies, stirring for 20 to 30 seconds until fragrant but not burnt.
4. Stir in the doubanjiang, garlic, and ginger. Fry for about 1 minute until the oil turns a brilliant red and the aroma is intoxicating.
5. Return the chicken to the wok along with the remaining soy sauce and the sugar. Toss vigorously for 1 to 2 minutes until everything is coated in the glossy, fiery sauce.
6. Stir in the green onions and drizzle with sesame oil. Toss once more and serve immediately over steamed rice.

Spicy, numbing, and deeply savory, this Szechuan Chicken delivers the authentic má là thrill of a Chengdu restaurant. Once you taste that tingle, there is no going back.