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Sichuan Spicy Chicken

Sichuan Spicy Chicken

Discover the bold flavors of Sichuan Spicy Chicken, a dish bursting with heat, tang, and umami. Perfect for weeknight dinners or impressing guests!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 340 g boneless, skinless chicken breast thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon potato starch
  • 2 teaspoons Shao Xing rice wine
  • 1 tablespoon low-sodium light soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon potato starch (for the sauce)
  • 1 tablespoon white sugar
  • 1/8 teaspoon kosher salt (for the sauce)
  • 1 tablespoon low-sodium light soy sauce (for the sauce)
  • 2 tablespoons Shao Xing rice wine (for the sauce)
  • 1 tablespoon Chinkiang vinegar
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sesame oil (for the sauce)
  • 1 teaspoon pure chili oil (no flakes or seeds)
  • 1/2 cup plus 2 tablespoons water
  • 10 g dried wood ear mushrooms or cloud ear mushrooms
  • 1/2 cup peanut oil
  • 2-3 tablespoons pickled red chilies (like Lao Gan Ma)
  • 1 green onion white and green parts separated and chopped
  • 2 tablespoons minced ginger
  • 6 cloves garlic minced
  • 80 g canned bamboo shoots drained and sliced

Equipment

  • Wok or large skillet
  • Sharp knife and cutting board
  • Small mixing bowl
  • Slotted spoon
  • Pot for blanching

Method
 

  1. Rehydrate the mushrooms by soaking them in water for 20 minutes, then slice them into thin strips.
  2. Marinate the chicken with salt, potato starch, Shao Xing rice wine, light soy sauce, and sesame oil for 15 minutes.
  3. Prepare the sauce by whisking potato starch, sugar, salt, soy sauce, Shao Xing rice wine, Chinkiang vinegar, dark soy sauce, sesame oil, chili oil, and water in a bowl.
  4. Chop the green onions, ginger, garlic, and chilies; drain and slice the bamboo shoots.
  5. Blanch the mushrooms and bamboo shoots in boiling water for 1-2 minutes, then rinse under cold water.
  6. Heat peanut oil in a wok over high heat, stir-fry the chicken for 40 seconds, then drain excess oil.
  7. Sauté the pickled red chilies for 20 seconds, add the white and light green parts of the green onions, ginger, and garlic.
  8. Add the fresh and dried red chilies, mushrooms, and bamboo shoots; stir-fry for 20-30 seconds.
  9. Return the chicken to the wok, pour in the sauce, and stir-fry until thickened.
  10. Finish with dark green onion tops, give a final toss, and serve.

Nutrition

Calories: 380kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 3gCholesterol: 75mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Use freshly minced garlic and ginger for maximum flavor. Adjust the chili oil for your desired spice level. Avoid overcrowding the wok, cooking in batches if necessary. Serve with steamed jasmine rice for balance; enjoy the deepening flavors of leftovers!
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