sichuan chicken recipe
The Best sichuan chicken recipe
This recipe works for everything—weeknight dinners when I’m tired but still want something exciting, or when we’re hosting friends and want to impress without overcomplicating. The bold flavors cut through the richness of the chicken, and the dish feels balanced enough to enjoy without feeling too heavy. Plus, it’s surprisingly good for you in a way that feels indulgent. The spices are packed with antioxidants, and the lean protein keeps things light without sacrificing taste. It’s the kind of meal that feels like a treat but isn’t.
Spicy Sichuan-Style Chicken with Tangy Dough
A bold, aromatic dish featuring tender chicken glazed in a mix of Sichuan peppercorns and chili oil, served with a crisp, slightly sweet dough that balances the heat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp Sichuan peppercorns (crushed)
- 1 tsp red chili flakes
- 1 tbsp chili oil
- 1 tbsp honey
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup warm water
- 1 cup tomato sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1 green onion, sliced
👨🍳Directions
-
1
Preheat oven to 375°F. Mix flour, salt, and baking powder in a bowl. Gradually add warm water to form a soft dough. Let rest for 10 minutes. -
2
In a skillet, heat sesame oil over medium-high heat. Add chicken thighs and cook until browned (5–6 minutes). Remove and set aside. -
3
In the same skillet, sauté garlic, ginger, and crushed Sichuan peppercorns for 30 seconds. Add soy sauces, Shaoxing wine, chili oil, and honey. Stir well. -
4
Return chicken to the skillet, pour sauce over it, and simmer for 15 minutes until chicken is cooked through and sauce thickens. -
5
Roll dough into small balls and flatten slightly. Arrange on a baking sheet. Bake for 10 minutes, then brush with extra sauce and bake 5 more minutes until golden. -
6
Mix tomato sauce, hoisin sauce, and rice vinegar in a bowl. Top each dough ball with chicken and drizzle sauce around. Garnish with sesame seeds and green onions.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra heat, add a pinch of chili powder to the sauce. Serve with steamed jasmine rice.
- If Sichuan peppercorns are unavailable, substitute with a mix of black peppercorns and a dash of cayenne.
Watch Video Of How Spicy Sichuan-Style Chicken with Tangy Dough Works
❓ Frequently Asked Questions About Spicy Sichuan-Style Chicken with Tangy Dough
How do I adapt this recipe for a milder heat level?
Use about half the amount of chili oil or Sichuan peppercorns and reduce the number of dried chilies by half. If you’re avoiding Sichuan peppercorns entirely, skip the whole peppercorn step and focus on adjusting the chili oil—start with a quarter cup and add more gradually while tasting.
Can I substitute chicken thighs for breasts?
Yes, thighs stay juicier and hold up better to the spicy marinade. If using thighs, let them sear longer (about 5–7 minutes) to ensure the skin crisps without overcooking.
What’s the best way to store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat, stirring occasionally, until the sauce thickens slightly.
Why does the sauce sometimes look too thin?
The sauce naturally thins as it cooks, but you can thicken it by simmering for 2–3 minutes after stirring in the cornstarch slurry. If you prefer a richer sauce, add a splash of chicken broth at the end.
Is it possible to make this dish vegan?
Yes, swap the chicken for firm tofu or tempeh. Press the tofu first, then cube it and pan-fry until crispy before adding the sauce. Adjust salt and acidity to taste, as tofu absorbs flavors differently.
