Szechuan Spiced Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1‑inch bite‑sized pieces. Pat dry with paper towel.

In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Add the chicken pieces and toss until evenly coated. Marinate for 20–30 minutes while you prepare the other components (or up to 2 hours in the refrigerator).

While chicken marinates, combine the sauce ingredients in a small bowl: 1 tbs doubanjiang, 1 tsp chili oil, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp brown sugar and 1 tbs chicken stock (or water). Stir until sugar dissolves.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tsp cold water; set aside.

Crush Szechuan peppercorns lightly in a mortar or with the flat side of a knife to release aroma (don’t pulverize). Roughly chop garlic and mince ginger. Slice scallion whites thinly and cut green tops into 1‑inch lengths. If using whole dried chilies, tear each in half to release more heat (remove seeds if you prefer milder).

Heat a large wok or heavy skillet over medium‑high heat until hot, then add 2 tbs neutral oil. Add the crushed Szechuan peppercorns and toasted whole chilies. Stir and fry for 30–45 seconds until fragrant but not burning — be ready to move to next step.

Add the marinated chicken in a single layer. Let sear without moving for about 1 minute to get some color, then stir‑fry for 3–4 minutes until the pieces are mostly cooked through and nicely browned. Transfer the chicken to a plate and set aside.

If the pan is dry, add a touch more oil (about 1 tsp). Add the sliced scallion whites first, stir 15–20 seconds, then add garlic and ginger. Stir‑fry quickly (20–30 seconds) until aromatic but not burned.

Return the chicken and accumulated juices to the wok. Pour the prepared sauce over the chicken and stir to combine, scraping any browned bits from the bottom. Let the sauce come to a simmer for about 30 seconds.

Give the cornstarch slurry a quick stir and add it to the wok while stirring — the sauce should thicken and become glossy within 20–30 seconds. If the sauce becomes too thick, add up to 1–2 tbs warm water or stock to loosen to a coating consistency.

Stir in 1 tsp chili oil (if using extra), 1 tsp light soy sauce and 1 tsp sesame oil for finishing balance. Add toasted peanuts/cashews if using and toss to coat.

Turn off the heat and stir in the scallion greens and toasted sesame seeds. Taste and adjust seasoning — add a pinch of salt or another 1/2 tsp light soy if needed.

Transfer to a serving plate, sprinkle with cilantro if using, and serve immediately over steamed rice or noodles.