A spicy Sichuan stir-fry featuring tender chicken, roasted peanuts, and dried chilies in a sweet-savory sauce. The combination of textures and the signature numbing spice from Sichuan peppercorns make this dish irresistible.
Liam Henderson
1 followers
12
Cook Time
4
Servings
4
1 reviews
Medium
Difficulty
Cut chicken into 2cm cubes. Mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Let marinate for 15 minutes.
Velveting the chicken with cornstarch creates a protective coating that keeps it tender during high-heat cooking.
Mix remaining soy sauce, black vinegar, remaining Shaoxing wine, sugar, and 2 teaspoons cornstarch dissolved in 3 tablespoons water. Set aside.
Having the sauce ready before cooking is essential for successful stir-frying.
Heat a wok over medium heat. Toast Sichuan peppercorns until fragrant, about 2 minutes. Remove and crush lightly. Cut dried chilies into 2cm pieces, removing seeds for less heat if desired.
Toasting Sichuan peppercorns activates their unique numbing sensation - don't skip this step.
Heat oil in wok over high heat until smoking. Add chicken and stir-fry for 3-4 minutes until golden. Add chilies, peppercorns, ginger, garlic, and bell pepper. Stir-fry for 2 minutes.
Keep ingredients moving constantly - high heat and quick cooking are key to authentic stir-frying.
Add sauce and peanuts, toss for 1-2 minutes until sauce thickens and coats everything. Add green onions and toss once more. Serve immediately over steamed rice.
The dish should be glossy and aromatic - serve immediately while the peanuts are still crunchy.
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