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Sichuan Chilli Chicken | Marion's Kitchen

Name: Sichuan Chilli Chicken | Marion's Kitchen
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 800g (1.76 lb) boneless chicken thigh fillets, cut into bite-sized pieces; 1 tbsp Sichuan peppercorns; 3 tbsp light soy sauce; 2 tbsp Chinese Shaoxing wine; 1 tsp white sugar; 1 cup plain flour; vegetable oil for shallow frying, plus 1 tbsp extra; 6 garlic cloves, roughly chopped; 5cm/2inches-piece ginger, peeled and sliced into fine strips; 10 dried long red chillies, cut into thirds, seeds discarded; 5 spring onions (scallions), cut into 3cm (1 inch) batons; Marinade:; 3 tbsp light soy sauce; 1 tbsp Chinese Shaoxing wine; 1 tbsp sesame oil

Prep Time

10m

Cook Time

30m

Total Time

40m

This Sichuan Chilli Chicken recipe from Marion's Kitchen features tender boneless chicken thigh fillets, marinated in a delicious blend of Sichuan peppercorns, soy sauce, and Chinese Shaoxing wine. The chicken is then lightly coated in flour and fried until crispy, then stir-fried with garlic, ginger, red chillies, and spring onions.

Chicken

Mortar And Pestle

marionskitchen.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

800g (1.76 lb) boneless chicken thigh fillets, cut into bite-sized pieces

1 tbsp Sichuan peppercorns

3 tbsp light soy sauce

2 tbsp Chinese Shaoxing wine

vegetable oil for shallow frying, plus 1 tbsp extra

6 garlic cloves, roughly chopped

5cm/2inches-piece ginger, peeled and sliced into fine strips

10 dried long red chillies, cut into thirds, seeds discarded

5 spring onions (scallions), cut into 3cm (1 inch) batons

3 tbsp light soy sauce

1 tbsp Chinese Shaoxing wine

Combine marinade ingredients in a large bowl with the chicken. Set aside until ready to cook.

Place Sichuan peppercorns in a dry frying pan or wok over medium-high heat. Toast the peppercorns, shaking the pan regularly, until they are aromatic and just starting to smoke. Transfer to a mortar and pestle and grind to a fine powder.

Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine and sugar.

Place the flour in a large tray or bowl. Add the marinated chicken pieces and toss to coat. Shake off excess flour before frying the chicken pieces.

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 3-4 minutes). Drain on paper towel.

Heat 1 tbsp of oil in a clean wok or large frying pan over high heat. Add the garlic and stir-fry for 10 seconds. Then add the ginger and dried chillies. Then add the cooked chicken, Sichuan pepper powder, spring onions and the stir-fry sauce mixture. Stir-fry until well combined. Remove from heat and serve.

Sichuan Chilli Chicken | Marion's Kitchen

Ingredients

Marinade

Steps

Nutrition Facts

Sichuan Chilli Chicken | Marion's Kitchen

Ingredients

Marinade

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts