Szechuan Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.25-inch bite-sized pieces.

In a bowl, combine 2 tbsp low-sodium soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch and 1 tsp vegetable oil. Add the chicken pieces and toss to coat. Let marinate 15–20 minutes while you prepare other ingredients.

In a small bowl mix 3 tbsp chicken stock (or water), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp black vinegar, 1 tsp sugar, 1 tbsp doubanjiang, and 1 tsp sesame or Szechuan peppercorn oil. Stir until sugar is dissolved. In a separate tiny bowl whisk 1 tsp cornstarch with 1 tbsp water to make a slurry; set aside.

Heat a wok or large skillet over medium-high heat until very hot. Add 3 tbsp neutral oil and swirl to coat. When oil is shimmering, add 1 tsp Szechuan peppercorns and 8 dried red chiles. Stir-fry 20–30 seconds until fragrant, taking care not to burn them. Remove chiles and peppercorns quickly if they darken too much.

Add the marinated chicken in a single layer and spread out. Let sear without moving for 1 minute to get color, then stir-fry for 2–3 more minutes until mostly cooked through and lightly browned. Remove chicken to a plate and reserve any browned bits in the wok.

Add a splash (about 1 tsp) more oil if the wok is dry. Add the sliced garlic and julienned ginger and stir 20–30 seconds until aromatic (do not burn). Add the red bell pepper pieces and the white parts of scallions if using (or all scallions here), stir-fry 1–2 minutes until just tender-crisp.

Return the chicken to the wok along with any accumulated juices. Pour in the prepared sauce and increase heat to high. Stir constantly so the doubanjiang melts into the sauce and everything is evenly coated, about 1 minute.

Give the cornstarch slurry a quick re-stir and pour into the wok. Stir for 30–60 seconds until the sauce thickens and becomes glossy and clings to the chicken.

Taste and adjust seasoning with up to 1/4 tsp salt if needed. Stir in 1 tsp toasted sesame seeds and 1 tsp crushed Szechuan peppercorns. Add the sliced green onion tops and toss briefly to combine.

Transfer to a serving platter and sprinkle additional crushed dried chiles or peppercorns to taste. Serve immediately over cooked jasmine rice (about 1 cup rice per serving).