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Chengdu Chicken Recipe

Name: Panda Cuisines Chengdu Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 1 egg; 3 tbs cornstarch; 2 tbs all-purpose flour; 1 tsp salt; 1 tsp white pepper; 1 cups neutral oil (for frying); 1 tbs Light soy sauce; 1 tsp dark soy sauce; 1 tbs Chinese black vinegar (Chinkiang) or rice vinegar; 1.5 tbs chili bean paste (Doubanjiang); 1 tbs Chengdu-style dried chili flakes or crushed chilies (preferably medium grind); 1 tsp Sichuan peppercorns (toasted and crushed); 4 cloves garlic (minced); 1 tbs ginger (minced); 4 stalks scallions (white and green parts separated, thinly sliced); 0.5 cups chicken stock or water; 1 tsp granulated sugar; 0.5 tsp sesame oil; 1 tsp cornstarch (for slurry); 1 tbs cold water (for slurry); 1 tsp toasted sesame seeds; 2 stalks extra sliced scallion greens; 2 tbs optional fresh cilantro (chopped)

Inspired by Panda Cuisine

Time45m

Serves3

Chicken in Chengdu style chili sauce

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs

1 Egg

3 tbs Cornstarch

2 tbs 00 bread flour

1 tsp Celtic sea salt

1 tsp White pepper

1 cups neutral oil (for frying)

For the Chengdu chili sauce

1 tbs Light soy sauce

1 tsp dark soy sauce

1 tbs Chinese black vinegar (Chinkiang) or rice vinegar

1 1/2 tbs chili bean paste (Doubanjiang)

1 tbs Chengdu-style dried chili flakes or crushed chilies (preferably medium grind)

1 tsp Sichuan peppercorns (toasted and crushed)

4 cloves Garlic (minced)

1 tbs ginger (minced)

4 stalks scallions (white and green parts separated, thinly sliced)

1/2 cups chicken stock or water

1 tsp granulated sugar

1/2 tsp Toasted sesame oil

1 tsp cornstarch (for slurry)

1 tbs cold water (for slurry)

Finishing

1 tsp toasted sesame seeds

2 stalks extra sliced scallion greens

2 tbs optional fresh cilantro (chopped)

Method

For the chicken

Prepare and marinate

Cut the chicken thighs into 1 to 1.5-inch bite-sized pieces. In a bowl, lightly beat the egg. Add the chicken pieces, 1 teaspoon salt, and 1 teaspoon white pepper; mix to coat evenly. Let sit 10 minutes.

Batter

Add 3 tablespoons cornstarch and 2 tablespoons all-purpose flour to the marinated chicken. Toss until each piece is evenly coated; the mixture should cling to the chicken in a thin dry layer. If needed, add up to 1 more teaspoon of cornstarch to achieve a slightly tacky coating.

Fry the chicken

Heat neutral oil in a wok or deep skillet to 350°F (175°C) — enough oil to shallow-deep fry so chicken pieces can float and crisp. Fry the coated chicken in batches so oil temperature recovers quickly. Cook until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm.

For the Chengdu chili sauce

Toast Sichuan peppercorns

In a dry small skillet over medium heat, toast 1 teaspoon Sichuan peppercorns, shaking the pan frequently, until aromatic (about 1–2 minutes). Remove from heat and crush lightly with a mortar and pestle or spice grinder; set aside.

Build the sauce

Wipe out most oil from the wok leaving about 1 tablespoon (or use 1 tablespoon fresh oil). Heat over medium. Add the white parts of 2 scallions (thinly sliced), the minced ginger (1 tablespoon), and 2 cloves minced garlic. Stir-fry briefly (20–30 seconds) until fragrant but not browned.

Add spicy elements

Add 1.5 tablespoons Doubanjiang (chili bean paste) and 1 tablespoon Chengdu-style dried chili flakes. Stir and fry together for 30–45 seconds until oil becomes red and aromatic. If mixture sticks, add a splash (about 1 tablespoon) of the chicken stock.

Deglaze and season

Pour in 1/2 cup chicken stock (or water), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Chinese black vinegar, and 1 teaspoon granulated sugar. Bring to a simmer and taste; adjust salt/soy as needed.

Thicken and finish

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir slurry into the simmering sauce and cook until sauce slightly thickens and coats the back of a spoon, 1–2 minutes. Remove from heat and stir in 1/2 teaspoon sesame oil, the crushed toasted Sichuan peppercorns, and the remaining minced garlic cloves (if you prefer a raw garlic punch—otherwise include them earlier).

Assembly and finishing

Return the fried chicken to the wok with the sauce on low-medium heat. Toss quickly and gently to coat each piece evenly, about 1 minute. Add the green parts of the scallions and toss once more to combine.

Transfer to a serving plate. Sprinkle toasted sesame seeds, extra sliced scallion greens, and optional chopped cilantro over the top. Serve immediately with steamed rice.