Sichuan Chicken

What is Sichuan chicken?

Sichuan (sometimes spelled “Szechuan”) chicken is a standard dish in Sichuan restaurants. You might see it under many names: spicy Sichuan chicken, Chongqing chicken, fire chicken, dried chile chicken, mala chicken or la zi ji. If you order Sichuan chicken in more traditional Sichuan restaurants, the dish comes with an impressive amount of dried chiles. And when I say impressive, I mean anywhere from one to three cups of chiles, enough to bury the chicken pieces in the fiery-red peppers. It’s a dramatic presentation—especially since the chiles are left whole—but the dish can look scarier than it tastes.

Sichuan chicken is often confused or compared with other classic spicy Chinese chicken dishes, such as kung pao chicken and General Tso’s chicken. Kung pao chicken has some kick, but it’s a touch sweeter and includes a lot of crispy fried peanuts. General Tso’s chicken is less spicy than Sichuan or kung pao chicken. American versions of General Tso feature crispy, craggy fried chicken pieces and broccoli in a sweeter sauce; it still has a kick (thanks to whole dried chiles), but the sticky sauce is more sweet-and-sour than all-out spicy.

Sichuan Chicken Ingredients

• Chicken: Boneless, skinless chicken breasts are a lean source of protein and are easy to prep. If you prefer dark meat, use boneless, skinless chicken thighs.
• Cornstarch: A popular Chinese cooking technique called velveting involves coating meat with cornstarch and beaten egg whites. This provides a protective barrier that helps keep the meat moist and tender.
• Eggs: The egg whites create the coating on the Sichuan chicken.
• Soy sauce and salt: Soy sauce provides umami, while salt adds a cleaner, purer salty flavor. We like to use reduced-sodium soy sauce to keep the salt content in check.
• Sichuan peppercorns: Sichuan peppercorns have a citrusy fragrance and a distinctive quality that leaves your lips and mouth tingling and numb. They are technically not peppercorns, but berries from the prickly ash tree (they’re also known as flower peppers, because, when dried, the pods split open and flare to resemble flowers). While Sichuan peppercorns come in red and green colors, the red ones are more common. Peppercorns sold in Chinese markets should have red husks with a minimum of seeds or twigs. You’ll be able to smell fresher peppercorns through the bag. Sichuan peppercorns become more fragrant when lightly toasted in a dry skillet, and can be ground after toasted.
• Shaoxing wine: Shaoxing wine is a slightly sweet Chinese rice wine with briny notes. This pantry staple adds fragrance, umami and complexity to marinades, sauces and braises. Look for ones that are amber in color and not clear. Store it in a cool, dry place for up to a year, or in the refrigerator if you want to store it longer. Dry sherry or sake are suitable substitutes if you can’t find Shaoxing wine or don’t want to buy a whole bottle.
• Rice vinegar: Unseasoned rice vinegar (aka rice wine vinegar) is a mild, slightly sweet vinegar made from fermented rice wine. It brightens up the sauce with a little tang.
• Sugar: Sugar balances the savoriness of the dish and offsets the spiciness.
• Sesame oil: Sesame oil provides a rich, nutty flavor and aroma in the marinade. Look for sesame oil labeled as toasted or roasted.
• Ginger and garlic: Fresh gingerroot and garlic are typical aromatics in Chinese dishes. Mincing the garlic and ginger brings out more aroma and yields a more intense flavor than slicing. If you’re feeling lazy, it’s OK to slice both thinly.
• Canola oil: Neutral-flavored cooking oils with high smoke points, like canola, are ideal for the high heat needed for stir-frying. Avocado and vegetable oils also work well.
• Sweet peppers and onion: Sweet red and green peppers and onion bring freshness, a crisp texture and sweetness to the dish.
• Green onions: The whites of green onions are sharper and more pungent than the greens. Cooking the whites helps tame the sharpness. A garnish of green onions brings a pop of color and fresh oniony flavor. Use bright green onions with firm stems.
• Dried red chiles: The traditional Sichuan dried red chiles used for Sichuan chicken are facing heaven chiles (chao tian jiao) and lantern chiles (deng long jiao). These specific chiles are available online, but can be challenging to find in your typical Chinese market. Chile de arbol is a good substitute.
• Rice: Steamed white rice is the perfect foil to offset the spiciness of Sichuan chicken. Use short- or medium-grain rice like sushi rice or a long-grain variety like jasmine rice.

Directions

In a large bowl, toss the chicken with cornstarch.

Editor’s Tip: Use a wide, shallow bowl, which allows for more even distribution.

Step 2: Marinate the chicken

Add the egg whites, soy sauce, peppercorns and salt.

Mix them until they’re well combined. Set the bowl aside.

Editor’s Tip: My fingers are my favorite utensils for mixing the marinade with the chicken. If that makes you squeamish, chopsticks or tongs are other good options. I usually let the chicken marinate for as little as 10 to 15 minutes at room temperature as I prep the other ingredients, but 30 minutes or a couple of hours (covered in the fridge) is better. You can leave it covered overnight in the refrigerator.

Step 3: Make the sauce

In a small bowl, whisk together the Shaoxing wine, soy sauce, rice vinegar, sugar, sesame oil, gingerroot, garlic, salt and pepper. Set the sauce aside.

Step 4: Cook the chicken

In a large skillet or wok, heat the oil over medium-high heat. Add the chicken, working in batches if needed. Cook the chicken until it’s crispy and golden on all sides. Transfer the chicken to a plate and set it aside.

Editor’s Tip: Any type of stir-frying requires a very hot pan to get a good sear and cook quickly. So get your wok or skillet good and hot over high or medium-high heat. Add the oil and let that get hot, too. Otherwise, the meat will steam and turn gray rather than develop a good brown color. Cook the chicken in batches so that you don’t crowd the pan. If using a skillet, spread the meat into a single layer and cook it undisturbed until you get a good sear. Transfer the meat to a plate or wide dish; the meat will steam if piled up.

Step 5: Cook the vegetables

Heat the remaining 2 tablespoons of oil in the hot skillet or wok. Add the bell peppers and onion, and cook for two to three minutes or until they’re crisp-tender.

Step 6: Add the aromatics

Stir in the green onion whites, dried red chiles and peppercorns. Cook for another one to two minutes, or until they’re fragrant.

Step 7: Finish the dish

Add the chicken to the skillet or wok and stir in the sauce. Bring the sauce to a simmer until it has thickened, one to two minutes.

Step 8: Garnish

Serve the Sichuan chicken with hot cooked rice and sprinkle it with the green part of green onion.

Sichuan Chicken Variations

• Make it nutty: Top the dish with roasted peanuts and toasted sesame seeds.
• Make it herbaceous: Toss cilantro sprigs into the mixture and then garnish the dish with more leaves.
• Turn it into lo mein: Toss Sichuan chicken with cooked lo mein to make it a spicy noodle dish. You may want to double the sauce.
• Get extra: Do as the Sichuan restaurants do and go big by adding a ton of chile peppers. Instead of using three dried chiles, add 1 or 2 cups of whole dried chile peppers. Snip some chiles open so the seeds fall out and spice the dish even more. Your dish will look over-the-top impressive.

How to Store Sichuan Chicken

The chicken shouldn’t get soggy after being stored since it’s not fried, but the peppers and onions might lose their crispness, so it’s best to eat this dish the day you cook it. Still, if you have leftovers, store the Sichuan chicken in an airtight container in the refrigerator. It will last for up to four days.

Can you freeze Sichuan chicken?

While the chicken freezes well, the peppers and onions will get soggy. If that doesn’t matter, store Sichuan chicken in an airtight container. It will last up to two months in the freezer.

How do you reheat Sichuan chicken?

You can heat leftovers in the microwave in a microwave-safe bowl until they’re heated through, or you can give them a quick toss in a hot pan on the stove.

Sichuan Chicken Tips