Szechuan Style Chicken Recipe

Slice and marinate chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch bite-sized pieces. In a bowl combine 1 tbs light soy sauce, 1 tsp shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add chicken, toss to coat thoroughly, cover and refrigerate for 15–30 minutes while prepping other ingredients.

Measure and mix sauce ingredients: in a small bowl whisk together 1/2 cup chicken stock, 1 tbs doubanjiang, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp ground toasted Szechuan peppercorns and 1 tbs chili oil. Reserve. In a separate small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Prepare aromatics and vegetables: slice garlic thinly, julienne ginger, halve dried chilies (remove seeds if you want less heat), slice scallions on the bias separating whites and greens, and slice red bell pepper into thin strips if using.

Toast Szechuan peppercorns (if whole): in a small dry skillet over medium heat toast 1 tsp peppercorns until fragrant (30–45 seconds), then grind lightly with a mortar and pestle. This step is optional if you use pre-ground pepper.

Heat oil and fry chilies

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the halved dried red chilies and quickly stir for 15–30 seconds until they darken slightly (be careful not to burn). Remove and set aside to prevent over-browning.

Sear the chicken

Add a little more oil to the wok if needed. Add marinated chicken in a single layer and let sear without moving for 30–45 seconds, then stir-fry for 1–2 minutes until mostly cooked and lightly browned. Remove chicken to a plate and set aside.

Aromatics

Return the wok to high heat. Add the remaining oil if the pan is dry, then add the sliced garlic, julienned ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not burned. Add the reserved doubanjiang-based sauce and stir briefly to combine with aromatics for 15 seconds.

Combine and finish

Return the seared chicken, the toasted chilies and sliced red bell pepper (if using) to the wok. Stir to coat. Bring the sauce to a simmer and pour in the cornstarch slurry while stirring. Cook 30–60 seconds until sauce thickens and glazes the chicken. Taste and adjust seasoning — add a splash of soy or a pinch of sugar if needed.

Turn off the heat and stir in 1/2 tsp toasted sesame oil and the green parts of the scallions. If you like extra numbing heat, sprinkle the additional 1/2 tsp cracked Szechuan peppercorns now. Toss briefly to combine.

Transfer Szechuan-style chicken to a serving plate. Garnish with toasted sesame seeds and chopped cilantro if using. Serve hot with steamed rice or noodles.