Ji Szechuan Chicken Recipe

Prepare and marinate the chicken

Cut the chicken thighs into bite-size 1" pieces. In a bowl combine chicken pieces with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, egg white and 1 tsp salt. Mix well until each piece is coated. Let rest 15–20 minutes to tenderize and bind.

Shallow fry the chicken (crispy exterior)

Pour about 1 cup neutral oil into a heavy skillet to reach roughly 1/4–1/2" depth and heat over medium-high until it reaches 320–340°F (or until a small piece of batter sizzles). Shake off excess marinade (do not pat fully dry) and working in batches, add chicken pieces in a single layer. Fry 3–4 minutes, turning so pieces cook evenly, until golden and just cooked through. Remove to a wire rack or paper towel–lined tray. Maintain oil temperature; keep warm.

Prepare aromatics and toast peppercorns

Heat a clean wok or large skillet over medium heat. Add 2 tbsp vegetable oil. When shimmering, add 1 tsp whole Szechuan peppercorns and toast 20–30 seconds until fragrant (be careful not to burn). Remove peppercorns to a mortar or spice grinder; lightly crush and set aside (some can remain whole if you prefer bursts of numbing spice).

Bloom chilies and aromatics

Add the torn dried chilies to the hot oil and stir 30–45 seconds until slightly darkened and aromatic. Add the ginger, sliced garlic, and the white parts of the scallions; stir-fry quickly (30–40 seconds) until fragrant but not browned.

Add chili pastes

Lower heat to medium. Stir in 1.5 tbsp doubanjiang and 1 tsp chili garlic sauce. Cook paste for 30–60 seconds, stirring, until the oil takes on a deep red hue and the raw paste aroma reduces.

Combine sauce components

In a bowl or measuring cup whisk together 2 tbsp low-sodium soy sauce, 1 tsp dark soy sauce, 1 tbsp black vinegar, 1 tsp light brown sugar, 1/2 tsp sesame oil and 1/2 cup chicken stock (or water). Stir until sugar dissolves. Mix 1 tsp cornstarch into the sauce to form a thin slurry and set aside.

Finish the sauce in the wok

Return the crushed Szechuan peppercorns to the wok. Pour the prepared sauce into the wok and bring to a simmer over medium heat, scraping up any browned bits. When simmering, stir the cornstarch slurry again and pour it into the sauce; stir continuously until the sauce thickens and becomes glossy, about 30–60 seconds.

Coat the chicken

Add the fried chicken pieces to the wok and toss rapidly to coat each piece evenly with the sauce and aromatics. Stir in the chopped roasted peanuts and most of the sliced scallion greens (reserve a little for garnish). Cook together 1–2 minutes so chicken is heated through and sticky with sauce.

Finish and serve

Transfer Ji Szechuan Chicken to a serving plate. Sprinkle toasted sesame seeds, the remaining scallion greens and the rest of the chopped peanuts over the top. Serve immediately with steamed rice.