Collection: Sichuan Pepper Chicken


  • Three chicken breasts

For the Marinade:

  • 1/2 teaspoon salt

  • 2 teaspoons light soy sauce

  • 1 teaspoon Shaoxing huao dao / yellow wine

  • 2 teaspoons fine tapioca starch

  • 1 tablespoon water

To Stir-Fry:

  • 1/3 cup peanut oil

  • 3 cloves garlic

  • 1/2-inch ginger, thinly sliced

  • About 5 dried red chillies

  • 1 teaspoon whole Sichuan peppercorns

  • 1 bell pepper, cut into 1/2 inch squares


  1. Cut the chicken 1/2 cubes. Mix with the marinade ingredients and set aside.

  2. Heat wok over high heat. Add 1/3 cup oil and place all of the chicken into the oil, stirring gently to fry the meat. Cook until chicken is lightly browned, then remove the chicken from the oil and set aside. Pour off a few tablespoons of the oil; leave about 3 tablespoons left in the wok.

  3. Heat the wok over high heat until it's almost smoking. When the oil is hot but not smoking, add the chiles and Sichuan pepper and stir-fry for a few seconds until they are fragrant, taking care not to burn them.

  4. Add the green bell peppers to the wok and stir-fry until they are tender-crisp.

  5. Add the chicken back to the wok and continue to stir-fry for 30 seconds, until the ingredients are well-combined. Serve immediately.

Sichuan Pepper Chicken

38 products