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.
Serves 4.
Step-by-Step Instructions
Marinate Chicken
Toss chicken with soy sauce, wine, and cornstarch. Let sit 10 minutes.
Stir Fry
Heat oil in a wok over high heat. Cook chicken until crispy and golden (5-6 minutes). Remove.
Bloom Spices
Lower heat. Add dried chilies and Szechuan peppercorns. Fry 30 seconds until fragrant.
Add garlic, ginger, and white parts of green onions. Cook 30 seconds.
Combine
Return chicken to wok. Add sauce ingredients. Toss to coat.
Cook 1-2 minutes until sauce thickens.
Serve
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.
