Spicy Szechuan Chicken (Numbing, Tingling, Addictive)

This isn’t regular spicy. This is Szechuan spicy—numbing, tingling, make-your-lips-dance spicy. Crispy chicken, dried chilies, and those magical peppercorns. One bite and you’re hooked.

Buckle up. It’s hot in here.

Ingredients

Serves 4.

• 1.5 lbs (675g) chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 3 tablespoons oil
• 10-15 dried red chilies
• 1 tablespoon Szechuan peppercorns
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 3 green onions, sliced

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon chili oil (optional)

Step-by-Step Instructions

Step 1: Marinate Chicken

1. Toss chicken with soy sauce, wine, and cornstarch. Let sit 10 minutes.

Step 2: Stir Fry

1. Heat oil in a wok over high heat. Cook chicken until crispy and golden (5-6 minutes). Remove.

Step 3: Bloom Spices

1. Lower heat. Add dried chilies and Szechuan peppercorns. Fry 30 seconds until fragrant.
2. Add garlic, ginger, and white parts of green onions. Cook 30 seconds.

Step 4: Combine

1. Return chicken to wok. Add sauce ingredients. Toss to coat.
2. Cook 1-2 minutes until sauce thickens.

Step 5: Serve

1. Garnish with green onions. Serve with rice and a cold drink (trust me).

Summary

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Yield: 4 servings

Difficulty: Medium (watch those chilies—don’t inhale)

Storage Notes

How to Store:

• Fridge: Store up to 3 days. Spice intensifies overnight.
• Reheat: Hot skillet or microwave.
• Pro tip: Pick out dried chilies before storing if you’re spice-sensitive.