Sichuan Spicy Three Pepper Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Spicy Three Pepper Chicken
Description
This recipe uses bone-in, skin-on chicken thighs cut into bite-sized pieces to maximize flavor and texture. The chicken is fried at high heat until a crispy crust forms, which helps prevent sticking and enhances the mouthfeel. Separately, fresh long hot green peppers are blistered briefly to keep their texture and bright color. The remaining aromatics—ginger, garlic, and spicy fermented bean paste—are cooked gently to build a fragrant base, then the dried chilies and Sichuan peppercorns are added to release their distinctive numbing heat.
Shaoxing rice wine and chili oil are incorporated to deepen the flavor profile, and the dish is finished with chopped scallions for freshness. The final result is a spicy, aromatic stir-fry with contrasting textures from tender chicken and blistered peppers that pairs well with plain rice to balance the heat.
Ingredients
- 1 pound chicken thighs bone-in, skin-on
- 2½ tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 2 hot green pepper cut crosswise into 1-inch pieces; leave seeds or remove to reduce heat level, long
- 2 teaspoons red Sichuan peppercorns (picked through to remove any black seeds)
- 10 dried chili pepper seeded and cut into ½-inch/1.25cm pieces, Chinese variety
- 1 tablespoon bean paste la doubanjiang, spicy
- 1 tablespoon ginger minced
- 2 tablespoons garlic coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 teaspoon Chili oil (with flakes; optional)
- 1 tablespoon Shaoxing wine
- 1 tablespoon scallion chopped
Instructions
- First, remove the bones from your chicken thighs, keeping the skin on. Then cut into 1-inch pieces, keeping the skin on. Prepare the remaining ingredients and measure everything out before you start cooking.
- Heat your wok over high heat until it’s just smoking. Add the neutral oil, and spread it around to coat the wok. Add the chicken and spread it in one layer. Fry for 1-2 minutes. Reduce the heat to medium-high if needed to prevent burning. Flip the pieces to fry for another 1-2 minutes. Once a crust has formed on both sides, the chicken shouldn’t stick to the wok, and you can agitate them in the oil until they become uniformly crispy. This should take another 4 minutes or so. Transfer the chicken to a plate, leaving any oil and rendered fat in the wok.
- With the heat on high, add the long hot green peppers. Cook for 1 minute or until they are blistered, but still keep their shape and bright color. Transfer them to a plate.
- Let the wok cool down slightly over low heat. At this point, remove some oil so you have about 2 tablespoons left in the wok. Add the Sichuan peppercorns and the dried chili peppers. Toast them in the oil for about 30 seconds to 1 minute, or until fragrant, stirring frequently to prevent burning.
- Add the spicy bean paste and ginger, and stir-fry until the oil is bright red. Next, stir in the garlic.
- Add the chicken, peppers, salt, sugar, and chili oil (if using). Increase the heat to medium-high. Give everything a stir, and add the Shaoxing wine around the perimeter of the wok.
- Continue to stir-fry over high heat for 30 seconds and toss in the scallions. Give everything a final stir, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 406mg | 17% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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