Sichuan Chicken with Dried Chilies

Name: Sichuan Chicken with Dried Chilies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 lb (500 g) boneless chicken meat, cubed; 2 tablespoons oil; 3–4 dried red chilies, deseeded and cut into thirds; 8 Sichuan peppercorns; 3 cloves garlic, coarsely chopped; 6 slices fresh ginger; 3 green onions (scallions), cut into pieces; 3 green onions (scallions), cut into pieces; 3 tablespoons soy sauce; 3 tablespoons soy sauce; 1 teaspoon vinegar; 1 tablespoon rice wine; 1 teaspoon sesame oil; 1 teaspoon salt; 1 teaspoon cornstarch dissolved in 4 tablespoons water; 1 teaspoon cornstarch dissolved in 4 tablespoons water; 1 teaspoon cornstarch dissolved in 4 tablespoons water; 1 teaspoon cornstarch dissolved in 4 tablespoons water; 2 teaspoons sugar, or more to taste; 2 teaspoons sugar, or more to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

If you don’t like biting into the whole Sichuan peppercorns, omit them and sprinkle the finished dish with Sichuan Pepper-Salt Powder instead. If sweet dark soy sauce is not available, substitute with 3 tablespoons regular soy sauce mixed with 2 teaspoons sugar.

Ingredients

1 lb (500 g) boneless chicken meat, cubed
2 tablespoons oil

Asia
China
Sichuan
Main course

Method

Place the chicken chunks in a bowl and cover with the Marinade ingredients. Mix well and set aside for 15 to 20 minutes.
Combine the Sauce ingredients and set aside.
Heat the oil in a wok over high heat until hot, add the dried chilies, and scorch for 30 to 60 seconds. Add the Sichuan peppercorns, garlic and ginger, and stir-fry for 30 seconds more.</