Sichuan Chili Chicken – Spice Up Your Dinner Tonight!

Experience the fiery flavors of Sichuan right in your own kitchen with this bold, crispy, and saucy chicken recipe. Easy to follow and packed with flavor, it’s perfect for impressing your friends or spicing up a weeknight dinner.

Why This Recipe Works

• Perfect Balance of Heat and Flavor: The combination of dried chili peppers, Sichuan peppercorns, and garlic creates a numbing, tongue-tingling heat that’s irresistible.
• Crispy Exterior with Juicy Interior: Double-frying the chicken ensures an ultra-crispy coating while keeping the meat tender and juicy inside.
• Quick and Convenient: With most ingredients ready to go and quick frying times, this dish comes together in under 30 minutes without compromising flavor.
• Layered Aromatics: Ginger, garlic, and scallions sautéed before adding the chicken add depth and fragrance to every bite.
• Customizable Heat Level: You control the spice—cut back on chili peppers or swap in milder chilies for a gentler kick.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil (for frying)
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 6-8 dried red chilies, cut in half
• 1 tsp Sichuan peppercorns
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 cup chicken broth
• 2 green onions, chopped
• 1 tsp toasted sesame seeds (optional)

Equipment Needed

• Large mixing bowl
• Frying pan or wok
• Slotted spoon or spider skimmer
• Paper towels
• Small bowl for sauce
• Cutting board and knife

Instructions

Step 1: Prepare the Chicken

In a large mixing bowl, whisk together 1 large egg, 1/2 teaspoon black pepper, and 1 teaspoon salt. Add the chicken pieces and toss until fully coated. In a separate shallow bowl, combine 1/2 cup cornstarch with 1/4 cup all-purpose flour. Dredge each chicken piece in the flour mixture, ensuring every surface is evenly coated. This coating is key for the ultimate crispy texture, so don’t skip or skimp. Let the chicken rest on a plate for 5 minutes to help the coating adhere better during frying.

Step 2: Fry the Chicken

Heat 1/2 cup vegetable oil in a wok or deep frying pan over medium-high heat until it reaches 350°F. Carefully add half of the chicken pieces at a time to avoid overcrowding, and fry for about 4-5 minutes until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil. Repeat with the remaining chicken. Pro tip: double-frying makes the chicken extra crunchy and prevents sogginess when combined with the sauce later.

Step 3: Sauté Aromatics

In the same wok, remove excess oil and add 2 tablespoons sesame oil over medium heat. Add 4 minced garlic cloves, 1-inch grated ginger, 6-8 dried red chilies, and 1 teaspoon Sichuan peppercorns. Stir constantly for 1-2 minutes until fragrant, being careful not to burn the garlic. The aroma should be intoxicating—if your kitchen smells like a Sichuan street market, you’re on the right track. This step infuses the oil with flavor, which will coat the chicken perfectly in the next step.

Step 4: Make the Sauce

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/4 cup chicken broth. Pour the sauce into the wok with the sautéed aromatics and bring it to a gentle simmer for 2-3 minutes. Stir constantly to ensure the sugar dissolves completely and the sauce thickens slightly. Tip: Adjust vinegar or sugar based on your taste preferences—Sichuan chili chicken is all about balancing sweet, salty, and tangy flavors.

Step 5: Combine Chicken and Sauce

Add the fried chicken back into the wok with the sauce. Toss quickly but gently for 1-2 minutes until every piece is coated in that sticky, flavorful sauce. Sprinkle 2 chopped green onions and 1 teaspoon toasted sesame seeds on top for a finishing touch. Taste a piece and adjust seasoning with a pinch of salt or extra soy sauce if needed. Tip: serve immediately while it’s hot to keep that crispy texture intact.

Step 6: Serve and Enjoy

Transfer your Sichuan Chili Chicken to a serving platter. This dish pairs beautifully with steamed jasmine rice or a simple stir-fried vegetable side. Encourage your guests to grab chopsticks or forks and dig in while it’s sizzling hot. The combination of heat, tang, and crunch will have everyone going back for seconds. And remember, leftovers are great—just reheat briefly in a skillet to maintain crispiness.

Tips and Tricks

• Control the Heat: Sichuan dishes are famous for their numbing spice. Adjust the number of dried chilies or remove seeds to tone it down for sensitive palates. You can also use crushed chili flakes as a substitute.
• Double Frying Hack: Frying the chicken twice ensures it stays crispy even when coated in sauce. If you want ultra-crunchy chicken, fry it once at 325°F for a pale crisp, let it rest, then fry again at 375°F until golden brown.
• Prep Ahead: Chop all aromatics and sauce ingredients before frying. Once the chicken hits the wok, things move fast, and prep helps avoid burnt garlic or uneven sauce.
• Thickening Sauce: If your sauce seems too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce to thicken instantly.
• Oil Safety: Always keep a splatter screen nearby and never leave hot oil unattended. For a lighter version, you can pan-fry the chicken in less oil, though it won’t be as crispy.
• Serving Suggestions: Add roasted peanuts, thinly sliced bell peppers, or even snow peas to increase texture and color. A squeeze of lime at the end brightens the dish wonderfully.

Recipe Variations

• Protein Swap: Replace chicken with firm tofu for a vegetarian version. Press tofu to remove excess moisture, then dredge and fry as instructed.
• Heat Adjustment: Reduce or increase dried chili peppers depending on your tolerance. For a smoky flavor, try chipotle chilies or smoked paprika.
• Sauce Twist: Add hoisin sauce for a sweet-savory punch, or toss in a teaspoon of chili garlic sauce for extra heat.
• Vegetable Boost: Add broccoli, bell peppers, or snap peas during the sauce toss for a one-pan meal. These veggies soak up the sauce beautifully and add crunch.

Frequently Asked Questions

Q1: Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but it’s leaner and can dry out faster. To keep it juicy, consider marinating the chicken breast pieces in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10-15 minutes before dredging and frying. You may also want to reduce frying time slightly to prevent overcooking.

Q2: How can I make this less spicy for kids or sensitive eaters?
You can remove the seeds from the dried chilies or reduce the number of chilies entirely. Using paprika or mild chili powder in place of dried chilies still provides flavor without overwhelming heat. Additionally, balance with slightly more sugar or a drizzle of honey in the sauce to soften the spice.

Q3: What’s the best way to reheat leftovers?
To maintain crispiness, reheat in a skillet over medium heat with a splash of oil rather than microwaving. This keeps the coating crunchy while warming the chicken evenly. If the sauce has thickened too much, add a splash of water or broth to loosen it.

Q4: Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and a cornstarch-only dredge. Ensure any additional sauces or condiments are certified gluten-free. The chicken will still be crispy and flavorful.

Q5: Can I prep this dish ahead of time?
You can prep the chicken and sauce ingredients in advance, but fry the chicken and combine with the sauce just before serving. Pre-frying and leaving it sit will make it soggy, and the aromatic flavors are best fresh.

Summary

Sichuan Chili Chicken brings bold heat, crunch, and flavor to your dinner table. Quick, fun to make, and highly customizable, this dish is perfect for a weeknight or weekend feast. Your taste buds will thank you.

Sichuan Chili Chicken – Spice Up Your Dinner Tonight!

Recipe by Joseph Hudson

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

• 1/2 cup cornstarch

• 1/4 cup all-purpose flour

• 1 large egg

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup vegetable oil

• 2 tbsp sesame oil

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 6-8 dried red chilies, cut in half

• 1 tsp Sichuan peppercorns

• 1/4 cup low-sodium soy sauce

• 2 tbsp rice vinegar

• 1 tbsp sugar

• 1/4 cup chicken broth

• 2 green onions, chopped

• 1 tsp toasted sesame seeds (optional)

Directions

• Prepare chicken: whisk egg, salt, and pepper; coat chicken; dredge in cornstarch-flour mix.
• Fry chicken: heat oil to 350°F; fry chicken in batches for 4-5 min; drain on paper towels.
• Sauté aromatics: heat sesame oil; add garlic, ginger, dried chilies, and Sichuan peppercorns; cook 1-2 min.
• Make sauce: whisk soy sauce, rice vinegar, sugar, chicken broth; simmer 2-3 min.
• Combine: toss fried chicken in sauce 1-2 min; add green onions and sesame seeds.
• Serve: transfer to platter and enjoy hot with rice or veggies.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.